Caramelized Onion Shiitake Mushroom Bisque Recipes

CARAMELIZED ONION AND MUSHROOM BISQUE

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
• In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.

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 ONION AND SHIITAKE SOUP WITH GRUYERE-BLUE CHEESE

Steps:

• SOUP: Heat oil in a large Dutch oven over medium heat. Add onion and sauté 15 minutes or until almost tender, stirring frequently. Reduce heat and cook 40 minutes or until onions are a deep golden brown. Stir occasionally.
• Increase heat to medium, add mushrooms, and cook 10 minutes or until they are tender. Stir frequently. Stir in garlic and thyme sprigs and cook for 2 minutes. Increase heat to medium-high and add wine to pan. Cook 2 minutes or until most of the liquid has evaporated. Add both cans of broth to pan and bring to a simmer. Reduce heat and simmer 45 minutes. Stir in salt & pepper and discard thyme sprigs.
• TOASTS: Preheat broiler. Arrange bread in a single layer on a baking sheet. Top each piece with 1 tsp Gruyère and 1 tsp Gorgonzola. Broil 2 minutes or until cheese has melted. Sprinkle a little chopped thyme over each piece of toast.
• TO SERVE: Ladle about 1 cup of soup into each of 6 bowls and top each serving with 2 pieces of toast.