Preparation

• Preheat the oven to 200 degrees. Place the garlic bulb whole in a small bowl, pour a little olive oil and place it in the oven for an hour.
  
  Finely chop the leeks. Heat the butter in a large frying pan and fry it nicely brown. Add the sprigs of thyme so that they can release their flavor.
  If you’ve had the garlic bulb in the oven for an hour before, you can now pinch the cloves above the pan and add the caramelized garlic. Otherwise you will do it later.
  If you want to make potatoes, put them on the fire and cook them until tender.
  Meanwhile, cook the Brussels sprouts for 3 minutes. Then drain immediately.
  Finely chop the onions, put them in a pan, pour over till 3/4 with water, add the stock powder and simmer for about 20 minutes.
• Drain the Brussels sprouts and add them to the leek. Pour over the wine and let it all simmer slowly.
  Check the onions to see how much moisture is left in the pan. It should still contain about 1/3 moisture. Pour out the excess liquid if there is more. Season with salt and pepper. Puree the sauce with a hand blender. Return the onion sauce to the pan, add the cream and heat it gently.
  
• Serve the Brussels sprouts with the onion sauce and possibly the potato.