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Cowboy Soup

Cowboy Soup

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

  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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