Cowboy Soup

Cowboy Soup
By 12tomatoes.com

We used to think pretty poorly of soup. We can admit it now that we’ve seen the light and recognized soup’s true greatness, but for a long time we felt it wasn’t really a meal if you were just serving soup, since there was no way you could make one filling enough to be the main event of your dinner.

Prep time: 00:5 minutes
Cook time: 00:10 minutes
Total time: 00:15 minutes

Yield: 4 Servings

Ingredients:
1 large whole garlic head
1 ½ tablespoons olive oil divided use
9 cups about 4 large thinly sliced sweet onions
2 ½ cups about 2 medium sliced leeks
1 teaspoon salt divided use
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/3 cup dry white wine
4 cups vegetable broth
2 cups milk


Instructions:

1. Preheat oven to 350° F.
2. Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub 1 ½ teaspoons oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.
3. While the garlic roasts, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add onion and leek, and cook 30 minutes, stirring often. Add a small amount of water if the onion starts to cook too fast. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes or until onion is dark and golden in color, stirring occasionally, adding a small amount of water if the onion starts to cook too fast.

For Full Instruction: 12tomatoes.com

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