Caramelized Onion Roasted Garlic Bisque
Indulge in the velvety richness of Caramelized Onion Roasted Garlic Bisque, a soul-warming soup that brings out the best of simple ingredients. This luxurious bisque combines the deep, savory sweetness of caramelized onions with the mellow, nutty flavor of roasted garlic, all seamlessly blended with a touch of heavy cream for a silky-smooth texture. Enhanced by fragrant fresh thyme and a splash of vegetable broth, this recipe is the perfect balance of comfort and sophistication. Whether served as an elegant appetizer or a cozy main course alongside crusty bread, this soup is a must-try for fall and winter evenings. Packed with hearty flavors in every spoonful, this bisque is both comforting and gourmet, making it an inviting dish for any occasion.
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Recipe Information
Ingredients
- 4 medium Yellow onions
- 1 whole Garlic bulb
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 3 sprigs Fresh thyme
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Crusty bread (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for 30-35 minutes until the cloves are soft and golden brown.
While the garlic is roasting, peel and thinly slice the onions.
In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil and the butter over medium heat.
Add the sliced onions, fresh thyme, and sugar to the pot. Stir to coat evenly. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
Once the garlic is roasted, let it cool slightly. Squeeze the soft, roasted garlic cloves out of their skins and mash them into a paste with the back of a spoon. Set aside.
Sprinkle the caramelized onions with the flour, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring constantly. Add the roasted garlic paste, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
Reduce the heat to low and stir in the heavy cream. Use an immersion blender to puree the soup until smooth and silky. Alternatively, transfer the soup to a blender in batches and puree, then return to the pot.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the bisque hot, garnished with a sprig of fresh thyme if desired, and with slices of crusty bread on the side.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6056 mg | 263% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 41.8 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 483 mg | 37% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2917 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
