Caramelized Onion Roasted Garlic Bisque Recipes

CARAMELIZED ONION & ROASTED GARLIC BISQUE

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).

CARAMELIZED GARLIC AND ONION BISQUE

Steps:

• In a Dutch oven, melt butter with oil over low heat. Add garlic and cook, stirring occasionally until golden brown, about 10 minutes.
• Add onions and cook, stirring frequently, until onions are softened and lightly golden. Stir in potato, brandy and rosemary; cook 2 minutes.
• Add broth and bring to a boil. Reduce heat and simmer, uncovered, just until onions are very soft, about 20 minutes.
• Purée mixture in batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours.
• Return to a simmer before proceeding. Stir in whipping cream and sour cream and heat gently. Do not boil. Season to taste with salt and pepper. Serve immediately.

CARAMELIZED GARLIC-ONION BISQUE

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

Steps:

• Preheat oven to 350° F.
• Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub ½ tablespoon oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.
• While the garlic roasts, heat remaining 1 tablespoon oil in a large pot over medium heat. Add onion and leek, and cook uncovered 30 minutes, stirring often. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes, uncovered, or until onion is dark and golden in color, stirring occasionally, adding a small amount of water if the onion starts to cook too fast, and scraping up any brown bits off the bottom of the pot.
• Stir the flour into the onion mixture and cook 1 minute. Add wine and broth, and 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, and 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, and add milk; simmer 8 minutes or until thoroughly heated. Garnish with fresh thyme leaves and ground black pepper if desired.

CARAMELIZED GARLIC-ONION BISQUE

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 saute, stirring, for 2 minutes.
• Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.
• Puree 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.
• Soup can be made (without cream and buttermilk) 2 days ahead and chilled, covered. Do not bring to a boil once buttermilk has been added.
• Serves 8 to 10 as a first course.