Roasted Garlic Bisque, Oven Baked Walla Wallas

I figured if I was going to have garlic breath, I might as well also have onion breath.
This soup serves 2 large bowls of soup and has almost 3 heads of garlic in it. That'll scare the vampires.

Sweet, roasted garlic and rosemary pureed into a silky bisque, served with oven baked onion rings with a twist on traditional breadcrumb coating.

Roasted Garlic Bisque
serves 2-3
3 tbl extra virgin olive oil, divided
2 small heads of garlic
2 yellow onions, small dice
1 medium sized yukon gold potato, peeled, small dice
9 garlic cloves, minced
2 tsp chopped fresh rosemary
3 cups vegetable broth, divided
1 cup unsweetened almond milk

Preheat the oven to 400. Slice the bottom off each garlic head and drizzle 1 tbl of olive oil on top. Sprinkle with salt and wrap in foil. Roast in the oven for 1 hour or until soft and golden brown. Cool then squeeze out all the cloves.
Saute the onions and potato in a large pot with the remaining 2 tbl of oil over medium high heat for 10 minutes until they are soft and translucent, but not brown. Add the fresh minced garlic, rosemary and season with salt and pepper. Toast for 2 minutes. Add the roasted garlic and 2 cups of broth. Bring to a simmer and cook for 15 minutes and until the potato is cooked through.
Transfer to a blender and puree until smooth. Pour back into the pot and add the remaining 1 cup of broth and almond milk. Bring back up to heat, season and serve.

Oven Baked Onion Rings
1-5oz bag kettle potato chips
1 cup panko breadcrumbs
1/2 cup ap flour
1/2 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp black pepper
1 cup unsweetened almond milk
1 large walla walla onion, 1/4" rings
2 tbl extra virgin olive oil

Preheat the oven to 425. Place the baking sheets in the oven to heat up.
In a food processor, combine the potato chips and breadcrumbs. Blend until it forms fine crumbs. Pour into a shallow bowl.
In another bowl combine the flour, cayenne, salt and pepper. Whisk to combine then add the almond milk. Dip the onion rings in the flour/milk mixture first. Shake off any excess then coat in breadcrumbs. Lay on a paper towel or plate until they are all done.
When ready to bake, remove the pans from the oven and brush the sheets with olive oil. Place the onion rings on and bake for 15 minutes, turning after 7, until browned.
**To prevent the breadcrumb/chip mixture from getting soggy during dredging, I suggest placing half of it aside. When one half has gotten too soggy and no longer adheres to the onion rings, use the other dry half.