Caramelized Onion And Mushroom Bisque Recipes

CARAMELIZED ONION AND MUSHROOM QUINOA

Steps:

• In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
• Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
• Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.

CARAMELIZED ONION AND MUSHROOM BISQUE

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.

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 & ROASTED GARLIC BISQUE

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).