Roasted Garlic and Caramelized Onion Bisque Recipe

Roasted Garlic and Caramelized Onion Bisque
Submitted By: Taz


4 Large Sweet Onions - halved and thin sliced
2 Large Garlic Bulbs (roasted)
2 medium Leeks (white and light green parts only) - sliced
4 Cups Vegetable Stock (can substitute vegetable broth or plain water)
2 Cups Heavy Cream
⅓ Cup Dry White Wine
1 Tbs Olive Oil
2 Tbs All Purpose Flour
2 tsp Fresh Thyme Leaves (can substitute 1 tsp dried thyme)
1 tsp Kosher Salt + to taste
Fresh Ground Pepper to taste
Additional Fresh Thyme Leaves
Crème Fraiche

Roasted Garlic:
  1. Preheat oven to 350°F
  2. Remove the white papery skin from garlic bulbs (do not peel or separate the cloves)
  3. Drizzle peeled bulbs with a little olive oil and wrap in aluminum foil - Bake on top rack of oven for 40 minutes
  4. Remove from oven and allow to cool (wrapped) for 10-15 minutes
  5. Separate the cloves and squeeze to extract garlic pulp (discard skins) - Set aside until needed
Caramelized Onion/Soup:
  1. Heat olive oil in a 6 - 8 quart stock pot over medium heat - Once oil is hot, add onion and allow to cook (stirring frequently) for 30 minutes - Add ½ tsp salt and thyme - Continue to cook for an additional 20-30 minutes (stirring frequently) or until onions are dark golden in color (add a little water and/or lower heat if onions are cooking too fast)
  2. While continuously stirring, add flour and allow to cook for 1 minute
  3. Add vegetable stock and wine and thoroughly combine - Bring to a boil
  4. Once boiling, reduce heat to a simmer and allow to simmer for 30 minutes (adjust heat as necessary to maintain simmer) - Add the roasted garlic, leeks, and remaining ½ tsp salt
  5. Use a stick blender to process until smooth*
  6. Add heavy cream and return to a simmer - Allow to simmer uncovered for 8-10 minutes
  7. Adjust seasoning and serve hot garnished as desired along with a good 'hunk' of crusty bread
* As Alternative: Transfer to a blender (in batches if necessary) -Blend until smooth and return
   to pot

NOTE: The darker you caramelize the onions, the darker the soup will be

Share by: