Instructions: Preheat oven to 350. Remove outer skin from garlic, but do not peel or separate cloves. Rub 1-1/2 tsp oil over garlic head; wrap in foil and bake for one hour. Let cool ten minutes. Separate cloves and squeeze to extract garlic pulp. Set pulp aside. Heat remaining oil in a large dutch oven over medium heat. Add onions and leeks and cook for 30 minutes, stirring often.

Add 1/2 tsp salt and thyme. Cook an additional 30 minutes or until onions are golden. Stir in flour. Add wine and broth and bring to a boil. Reduce heat and simmer 30 minutes.

Add garlic pulp, remaining salt and milk to onion mixture. Simmer 8 minutes or until thoroughly heated. Place half of the mixture in the blender and process until smooth. Pour into a large bowl and repeat with second half of mixture. Garnish with sour cream and caraway seeds, if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.