CARAMELIZED ONION ROASTED GARLIC BISQUE
Caramelized Onion Roasted Garlic Bisque is one of our favorite soups around my house. It's warm and comforting, especially on those cold winter nights. It's rich and creamy. It's filled with veggies. It's fairly light on calories for the flavor punch that it packs.
Provided by Debi
Categories Soup
Time 3h8m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 209 kcal, Carbohydrate 31 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 1076 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
LEEK ONION BISQUE
Make and share this Leek Onion Bisque recipe from Food.com.
Provided by Parsley
Categories Onions
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 214.9, Fat 14.5, SaturatedFat 8.5, Cholesterol 43, Sodium 1038.6, Carbohydrate 14.2, Fiber 1.4, Sugar 6, Protein 7.4
CARAMELIZED GARLIC AND ONION BISQUE
Be sure to cook the garlic in this recipe at low heat so that it caramelizes rather than burns. The caramelizing process lets the garlic release its sugars and creates a lovely nutty flavour.
Categories Soups and Stews
Yield Serves 8.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277 calories, 13.9 g fat, 6.2 g protein, 29.9 g carbohydrate, 4.2 g fibre, 440 mg sodium*Ingredient not included in nutritional analysis.
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.
MUSHROOM BISQUE
Steps:
- In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
- Roux:
- In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
- Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.
ONION BISQUE
Provided by Justin Devillier
Categories Blender Onion Dinner Lunch Goat Cheese Bacon Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 9
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 ONION AND MUSHROOM BISQUE
Tasty skillet soup made using sweet onions and mushrooms makes a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 7
Number Of Ingredients 11
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.
Nutrition Facts : Calories 222, Carbohydrate 25 g, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 389 mg
ONION AND FENNEL BISQUE
from Gourmet Magazine, December 2003. Very rich - small servings are quite appropriate. The use of FF half and half reduces it to a mere 1 WW point per serving.
Provided by jenpalombi
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
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 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 half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 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.
Nutrition Facts : Calories 59, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.1, Sodium 238, Carbohydrate 8, Fiber 1.3, Sugar 2.7, Protein 1.3
ONION BISQUE
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
ONION CHEESE BISQUE
Make and share this Onion Cheese Bisque recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 317.4, Fat 21.2, SaturatedFat 13.3, Cholesterol 67.7, Sodium 497.2, Carbohydrate 19.2, Fiber 1.3, Sugar 3.6, Protein 13.6
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- Melt butter in a Dutch oven over medium heat; add onions. Cook over medium heat, stirring occasionally, 35 minutes or until onion is lightly browned and very tender. Add garlic, and cook 1 minute. Add 1 cup broth, stirring to loosen browned bits from bottom of pan (can make ahead to this point. Remove onions from heat; cover and chill until ready to prepare remainder of soup). Stir in 2 cups broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and let cool 30 minutes.
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CARAMELIZED ONION-AND-ROASTED GARLIC BISQUE RECIPE
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Servings 6Calories 249 per serving
- Remove white papery skin from garlic head (do not peel or separate the cloves). Rub 1 1/2 teaspoons oil over garlic head; wrap in foil. Bake at 350° for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic pulp aside.
- Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and leek; cook 30 minutes, stirring often. Add 1/2 teaspoon salt and thyme. Cook an additional 30 minutes or until onion is golden, stirring occasionally. Stir in flour. Add wine and broth; bring to a boil. Reduce heat; simmer 30 minutes. Add garlic pulp, remaining 1/2 teaspoon salt, and milk to onion mixture; simmer 8 minutes or until thoroughly heated.
- Place half of onion mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining onion mixture. Garnish with sour cream and caraway seeds, if desired.
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- 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.
- Bring soup to a simmer, adding water to thin if needed. Season with salt and pepper. Ladle into bowls; top with cheese and bacon.
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