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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.