10 medium red beets, washed but not peeled
2 Tbsp. plus about 1/4 cup olive oil
1 head of garlic
2 cups julienned onions
1/2 cup white wine—whatever you might drink with dinner
6 cups commercial or homemade vegetable stock
1 Tbsp. chopped fresh thyme
salt and pepper to taste
Preheat the oven to 375 degrees. Clean beats, remove the greens and sprinkle with olive oil and a pinch of salt. Bake, covered, for 1 hour, or until a fork meets no resistance when piercing a beet. Let cool and peel with a towel.
Simultaneously, bake your garlic: Take the whole head and drizzle it with olive oil and a pinch of salt. Wrap it tightly in foil and bake about 30 minutes. The cloves should be completely soft.
In the soup pot, sauté julienned onions with salt, pepper and thyme in 2 Tbsp. of olive oil over low heat, until translucent and starting to caramelize, about 15 minutes.
Cut the root end off the garlic head, and squeeze the cloves into the pot. Turn up the heat to medium-high and pour in the white wine. Let it simmer over medium heat until it thickens like a glaze, about 2-3 minutes. Do not let it get dry or burn.
Add the roasted beets and stir the ingredients in the pot. Add the vegetable stock. Let the soup simmer for 20 minutes. It should not boil rapidly.
Transfer the soup to a blender or food processor. Depending on the size of your device, this may take two batches. Do not fill too high, and cover the air vent only with a towel. Be careful doing this while the soup is still hot. Purée, adding the additional olive oil slowly. Taste and add salt and pepper if necessary. If the soup is too thick, add water or extra vegetable stock.
Serve immediately, hot, or the next day, chilled.