Instructions: Times:
Prep. 10 mins., Cooking 70 min.; Baking 50 min.

Makes:
8 servings,

1. Preheat the oven to 400 degrees F.

2. Slice about 1/4" off the top of each garlic bulb to expose the cloves.

Brush the tops with 1 teaspoon of the oil. Place, cut side down, in an 8" x 8" baking dish. Add about 1/4" of cold water to the dish. Bake for 40 to 50 minutes, or until the garlic is soft and fragrant. Remove from the dish and set aside until cool enough to handle.

3. Pour the boiling water into the dish; scrape the bottom with a wooden spoon to loosen any brown bits. Pour into a bowl and reserve.

4. Gently squeeze the garlic cloves from their skins. Mash and set aside.

5. Meanwhile, in a 4-quart saucepan over medium-low heat, warm the remaining 2 teaspoons oil. Add the yellow onions and red onions; cook for 4 minutes. Add the thyme and 1/4 cup of the stock. Cover and cook over low heat for 40 to 45 minutes, or until very tender.

6. Add the leeks; cook for 2 minutes. Stir in 1/2 cup of the remaining stock; cook for 10 minutes, or until the leeks are tender. Add the garlic, vinegar, soy sauce, steak sauce and pepper; stir well.

7. Add the remaining 7 1/4 cups stock and the reserved garlic liquid.

Simmer for 5 to 10 minutes to blend the flavors.

NOTES : By switching to low-sodium soy sauce, we lowered the sodium content in this tasty soup considerably. Meat eaters might want to use beef stock as the base of this soup instead of vegetable stock. It gives the soup extra flavor. Dont be concerned about the amount of garlic used. Roasting turns it sweet and mild.

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