Onion 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 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.

ONION BISQUE

Steps:

• Heat oil in a large wide pot over medium-low heat; add onions and cook, stirring frequently, until translucent, about 20 minutes. Add garlic; cook, stirring frequently, until onions are golden brown and caramelized, about 20 minutes. Add broth and thyme. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from heat. Add bread to pot. Let stand until bread is saturated, about 10 minutes. Discard thyme. Let cool slightly.
• Working in batches, purée soup in a blender until smooth; strain through a fine-mesh sieve into a large pot. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Cook bacon in a medium skillet over medium heat, stirring occasionally, until brown and crispy.
• Bring soup to a simmer, adding water to thin if needed. Season with salt and pepper. Ladle into bowls; top with cheese and bacon.

LEEK ONION BISQUE

Steps:

• Melt the butter in a large soup pot and saute the chopped leeks, celery, onion, and garlic in the butter until tender.
• Add the chicken broth, apple juice, salt and white pepper.
• Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• After 30 minutes, blend using an immersion blender/blender/food processor.
• Add the cream cheese and heavy cream and blend thoroughly.
• Bring back to a light simmer before serving.

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).

ONION AND FENNEL BISQUE

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.