9 cups concerning four massive thinly sliced sweet onions
2 ½ cups concerning two medium sliced leeks
1 teaspoon salt divided use
1 teaspoon dried thyme
2 tablespoons general flour
1/3 cup dry vino
4 cups vegetable broth
2 cups milk
Fresh thyme leaves for garnish
Freshly ground black pepper for garnish
Preheat kitchen appliance to 350° F.
Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub one ½ teaspoons oil on garlic head, and wrap it in foil. Bake for one hour; let cool ten minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a very little dish and put aside.
While the garlic roasts, heat remaining one tablespoon oil in a very massive cooking pan over medium heat. Add onion and leek, and cook half-hour, stirring typically. Add alittle quantity of water if the onion starts to cook too quick. Add ½ teaspoon salt and thyme. Cook an extra half-hour or till onion is dark and golden in color, stirring sometimes, adding alittle quantity of water if the onion starts to cook too quick.
Stir the flour into the onion mixture and cook one minute. Add wine and broth, and convey to a boil. scale back heat, and simmer half-hour.
Place the roast garlic within the bowl of a liquidiser, add the remaining ½ teaspoon salt and poached onion mixture, and method till swish. this could got to be wiped out 2 batches looking on the dimensions of your liquidiser.
Pour the alloyed onion mixture back to the big cooking pan, and add milk; simmer eight minutes or till completely heated. Garnish with contemporary thyme leaves and ground black pepper if desired.