Onion Cheese Bisque Recipes

TOMATO-CHEESE BISQUE

Steps:

• Melt 2 Tbsp. butter in large saucepan on medium heat. Add carrots, onions, celery and garlic; stir. Cook 5 min. or until vegetables are lightly browned, stirring frequently. Add flour; mix well. Cook and stir 1 min.
• Add broth, pasta sauce, tomatoes, tomato paste and sugar; mix well. Bring just to boil on medium heat, stirring frequently; simmer, partially covered, on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
• Blend half the soup in blender until smooth; return to saucepan. Stir in whipping cream; cook 5 min. or until heated through, stirring occasionally. Remove from heat.
• Add pepper and remaining butter; stir until butter is completely melted and mixture is well blended.

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.

CHEDDAR ONION DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

GARLICKY CHEDDAR CHEESE BISQUE

Steps:

• In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer., Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth., Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

ONION BISQUE

Steps:

• In a large saucepan, sauté onions in butter until they become limp; sprinkle onions with sugar while they sauté. Cover onions with stock and cook slowly, 30-45 minutes, watching to see that the stock does not boil away. Turn off heat, and taste soup for seasoning. Purée soup in batches in food processor, or blend soup in saucepan with an immersion blender. Leave some small bits of onion for texture. Return soup to saucepan, if necessary. Add cream and cheese and heat soup through slowly. Serve with croutons on side.

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.

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.

CHEESE AND ONION DROP BISCUITS

Steps:

• Heat oven to 450°F. In large bowl, mix flours, baking powder, sugar and salt. Using pastry blender or fork, cut in butter until mixture is crumbly. Stir in cheese, green onions and milk just until dry ingredients are moistened.
• On ungreased cookie sheet, drop dough by 12 spoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

GARLIC ONION CHEESE BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cheddar-Monterey Jack cheese and Parmesan cheese. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Sprinkle with remaining cheddar-Monterey Jack cheese. Bake at 400° for 10-15 minutes or until golden brown. Serve warm.

ONION CHEESE BISQUE

Steps:

• In large soup pot, saute onion in butter over medium heat until soft, but not browned.
• Add flour, salt, pepper, sage and paprika; stir constantly til flour is dissolved. Gradually stir in the milk.
• Cook over medium heat until boiling, stirring constantly.
• Remove from heat. Stir in cheeses, Worcestershire sauce, and hot sauce mixing until cheese melts.
• Puree soup in the pot with a stick immersion blender, (or use countertop blender/food processor) until smooth. Return to heat and heat very gently just to heat through, but do NOT boil.
• Serve.