Sunday, September 4, 2011

Onion Bisque


I am a huge fan of the onion....pretty much in any form.  Here is a recipe that serves up onions in a smooth creamy rich soup.  So on the first chilly evening...cook up a pot of this soup. Serve with crusty bread, big cheesy croutons, or some garlicky bread sticks.


Onion Bisque
1/4 cup butter
6 cups very thinly sliced onions
2 cups good chicken stock (not broth!)
1 cup heavy cream
1 tea salt
1 tea cracked black pepper
1/4 tea nutmeg

melt butter in a large saucepan. Stir in onions, turn heat to low and cover. stir occasionally until onions are tender but not browned. about 30 minutes.
Transfer onions  and stock to a food processor or blend in batches.  Puree until smooth.
return to saucepan over medium heat.  Simmer.  Add cream and stir until thickened and flavors are blended. Add seasonings.   serve hot and enjoy.

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