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
CARAMELIZED GARLIC-ONION BISQUE
This was in the You Asked For It column in the October 1999 Gourmet magazine. It sounds really interesting and had several good reviews. I'm guessing at times - I don't have a clue how long it would take to peel 4 large heads of garlic, lol. When I make it, I might roast the garlic first to make that step easier.
Provided by lazyme
Categories Onions
Time 1h15m
Yield 10 cups
Number Of Ingredients 12
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 saute, stirring, for 2 minutes.
- Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.
- Puree 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.
- Soup can be made (without cream and buttermilk) 2 days ahead and chilled, covered. Do not bring to a boil once buttermilk has been added.
- Serves 8 to 10 as a first course.
Nutrition Facts : Calories 195.6, Fat 10.6, SaturatedFat 4.9, Cholesterol 22.9, Sodium 474.4, Carbohydrate 20, Fiber 2, Sugar 3.8, Protein 6.5
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.
CARAMELIZED ONION AND GARLIC DIP
Provided by Aaron McCargo Jr.
Time 30m
Yield 2 cups
Number Of Ingredients 13
Steps:
- In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly.
- In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine.
ROASTED GARLIC AND CARAMELIZED ONION JAM
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
- Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
- Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
- Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.
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
CARAMELIZED GARLIC
Caramelized garlic is very easy to make. Use this flavorful condiment with roasted meats or poultry or top a salad, diced can be topped on bread. If you like you can use the remaining sugar in a pot of beans or add some roasted nuts to it toss and top a salad.
Provided by Rita1652
Categories Vegetable
Time 20m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Blanch garlic cloves in boiling salted water about 2 minutes. Remove and place in a bowl of cold water to stop the cooking. Remove cloves from water and drain on paper towels.
- Place the sugar and butter in a small heavy skillet and add 2 tablespoons of wine. Place the pan over medium heat. Cook until the mixture turns a golden color tipping the pan and swirling the mixture to insure even cooking. Add the water 1 tablespoon at a time, swirling the pan to incorporate the liquid. Add the garlic and cook until well coated and the garlic is soft but still retains its shape about 5 minutes.
Nutrition Facts : Calories 49.6, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 4, Carbohydrate 8.7, Fiber 0.1, Sugar 7.1, Protein 0.3
CARAMELIZED ONION & ROASTED GARLIC BISQUE
Make and share this Caramelized Onion & Roasted Garlic Bisque recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Remove the papery outer skin from garlic, but do not peel or separate cloves.
- Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
- Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
- Set pulp aside.
- Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
- Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
- Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
- Add garlic pulp, remaining salt and milk to onion mixture.
- Simmer 8 minutes or until thoroughly heated.
- Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
- Garnish with sour cream and toasted caraway seeds (optional).
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