Caramelized Onion Roasted Garlic Bisque

1 large whole garlic head
1½ tbsp rice bran oil, divided
4 large thinly sliced spring onions
2 medium sliced leeks
1 tsp salt, divided
¼ tsp SIDS CRAZY SALT
1 tsp dried thyme
2 tbsp all-purpose flour
⅓ cup dry white wine
4 cups vegetable stock
2 cups milk
Fresh thyme leaves for garnish
New York Cut pepper for garnish

Preheat oven to 175°C.
Remove papery outer skin from the garlic head. (do not peel or separate the cloves) Rub 1½ teaspoons oil on garlic head and wrap it in foil. Bake for 1 hour then let cool for 10 minutes. Separate cloves and peel off the skin. Place the cloves in a small dish and set aside.
While the garlic roasts, heat remaining 1 tbsp of 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 tsp salt and thyme. Cook an additional 30 minutes until onion is dark and golden in colour, stirring occasionally, adding a small amount of water if the onion starts to cook too fast.
Stir the flour and SIDS CRAZY SALT into the onion mixture and cook 1 minute. Add wine and stock then bring to a boil. Reduce heat, and simmer 30 minutes.
Place the roasted garlic in the bowl of a blender, add the remaining ½ teaspoon salt and cooked onion mixture, then process until smooth. This may need to be done in two batches depending on the size of your blender.
Pour the blended onion mixture back to the large saucepan, add milk then simmer 8 minutes until thoroughly heated. Garnish with fresh thyme leaves and New York Cut pepper.