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Caramelized Onion Roasted Garlic Bisque Recipe

Caramelized Onion Roasted Garlic Bisque Recipe
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★★★★★

4.8 from 14 reviews

This Caramelized Onion Roasted Garlic Bisque is a rich and creamy soup bursting with deep, sweet flavors from slowly caramelized onions and the mellow, aromatic notes of roasted garlic. Perfectly blended with a touch of thyme, white wine, and finished with milk for a velvety texture, this bisque makes a comforting and elegant starter or light meal.

Ingredients

Scale

Roasted Garlic

  • 1 large whole garlic head
  • ½ tablespoon olive oil (for roasting garlic)

Soup Base

  • 1 tablespoon olive oil (for sautéing)
  • 9 cups thinly sliced sweet onions (about 4 large onions)
  • 2 ½ cups sliced leeks (light green and white parts only, about 2 medium leeks)
  • 1 teaspoon salt, divided
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • ⅓ cup dry white wine
  • 4 cups vegetable broth
  • 2 cups milk

Garnish

  • Fresh thyme leaves
  • Freshly ground black pepper

Instructions

  1. Preheat and Prepare Garlic: Preheat the oven to 350°F (175°C). Remove the papery outer skin from the garlic head, keeping the cloves intact. Rub ½ tablespoon of olive oil over the garlic, wrap it tightly in foil, and roast for 1 hour. Let it cool for 10 minutes before peeling the individual cloves. Set roasted garlic aside.
  2. Caramelize Onions and Leeks: While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the sliced sweet onions and leeks, cook uncovered for 30 minutes, stirring frequently. Add ½ teaspoon salt and dried thyme. Continue cooking uncovered for an additional 30 minutes or until onions turn dark golden brown, stirring occasionally. Add small amounts of water if the mixture starts to dry out to prevent burning, scraping up the browned bits from the pot bottom.
  3. Incorporate Flour and Liquids: Stir the all-purpose flour into the cooked onions and leeks, cooking for 1 minute more to remove the raw flour taste. Pour in the dry white wine and the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce heat and simmer gently for 30 minutes.
  4. Blend the Soup: Transfer the roasted garlic cloves and half a teaspoon of salt along with the onion mixture in batches to a blender. Puree until smooth and creamy. Depending on your blender size, do this in two batches.
  5. Combine and Heat: Pour the pureed mixture back into the pot. Stir in the milk and gently simmer for 8 minutes or until the soup is heated through. Adjust seasoning with freshly ground black pepper if desired.
  6. Serve and Garnish: Ladle the bisque into bowls and garnish with fresh thyme leaves and additional black pepper. Serve hot for a comforting, flavorful experience.

Notes

  • Slow caramelization of onions and leeks is key to developing deep, sweet flavors. Do not rush this process.
  • If onions begin to stick or brown too quickly, add a splash of water to prevent burning.
  • Use whole milk for a richer, creamier bisque, or substitute with plant-based milk for a dairy-free version.
  • Dry white wine adds acidity and complexity; you can substitute with vermouth or omit for a wine-free version.
  • This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: caramelized onion soup, roasted garlic bisque, vegetarian soup, creamy onion soup, French-inspired bisque, cozy fall soup

Find it online: https://dailysimplerecipe.com/caramelized-onion-roasted-garlic-bisque-recipe/