Best Caramelized Garlic Onion Bisque Recipes

Caramelized Garlic-Onion Bisque image

Provided by Herbert Norton

Yield Serves 8 to 10 as a first course (10 cups)

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups peeled garlic cloves (4 large heads)
5 onions, thinly sliced
2 large shallots, sliced
1 russet (baking) potato, peeled and sliced
3 tablespoons Sherry vinegar
1 tablespoon chopped fresh rosemary
6 cups chicken broth
1/2 cup heavy cream
1/2 cup well-shaken buttermilk
White pepper

Steps:

Melt oil and butter in a large heavy pot over moderately low heat. Add garlic and cook, stirring occasionally, until golden brown and caramelized, 10 to 12 minutes. Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 minutes. Stir in potato, vinegar, and rosemary. Increase heat to high and sauté), stirring, for 2 minutes. Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.
Purée soup in 3 batches in blender (use caution when blending hot liquids) until very smooth. Stir in cream and buttermilk and season with salt and white pepper. Serve hot.

Caramelized Onion & Roasted Garlic Bisque image

Provided by evelynathens

Categories Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 large whole head of garlic
1 1/2 tablespoons olive oil
9 cups thinly sliced sweet onions
2 1/2 cups sliced leeks
1 teaspoon salt
1 teaspoon dried thyme
2 tablespoons flour
1/3 cup dry white wine
30 ounces chicken broth
2 cups milk
6 tablespoons sour cream
toasted caraway seed (optional)

Steps:

Preheat oven to 350°F.
Remove the papery outer skin from garlic, but do not peel or separate cloves.
Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
Set pulp aside.
Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
Add garlic pulp, remaining salt and milk to onion mixture.
Simmer 8 minutes or until thoroughly heated.
Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
Garnish with sour cream and toasted caraway seeds (optional).