Using a variety of alliums makes the final dish subtly different each time you make it. Cooking the onions and garlic slowly over low heat allows them to caramelize, releasing the sugars and creating a lovely nutty flavor. This soup freezes well, so make extra. 

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Caramelized Garlic and Onion Bisque

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8

Ingredients

  • 2 tablespoons salted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup garlic cloves, peeled
  • 8 cups onions—a mixture of reds, yellows, whites, shallots, and leeks— thinly sliced
  • 1 1/2 cups yellow potatoes, peeled and chopped into 1/2-inch cubes
  • 1/4 cup sherry
  • 1 tablespoon dried rosemary, crumbled
  • 6 cups chicken or vegetable broth
  • 1/2 cup whipping cream
  • 1/2 cup sour cream
  • Salt
  • Freshly ground pepper

Instructions

  • In a dutch oven, melt butter with oil over low heat. Add onions and garlic, stirring occasionally for 35–40 minutes or until golden brown. Stir in potatoes, sherry, and rosemary; cook for 2 minutes. Add broth to the mixture and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 20 minutes.
  • Puree mixture in batches in a blender and pour back into dutch oven.
  • Over medium heat, return to a simmer. Stir in whipping cream and sour cream and cook for 1–2 minutes longer, being careful not to let the soup boil. Season with salt and pepper to taste. Serve immediately.
  • Note: For garnish, use crispy onions, rosemary, or edible flowers.