Caramelized onion bisque

I hate to say it, but it's still soup weather here in Vermont. Not quite I'm-wearing-three-sweaters-and-still-freezing hearty chili weather -- more like I'm-wearing-one-heavy-sweater-and-a-fleece-scarf caramelized onion bisque weather. Or, in my case, we-got-20-inches-of-snow-and-I'm-the-only-one-home-to-shovel caramelized onion bisque weather.

Being snowed in so completely that it gave me time to make a big batch of this bisque was the only good thing about last week's storm. I am seriously ovah this winter, peeps.

So let's focus on the creamy, hot bisque, rather than the cold and snow. You know how rich, sweet and tangy caramelized onions are? Well, now envision that as a soup: yum. Now add a whole head of slow-roasted garlic and some fresh leeks and make it all smooth and creamy.

Yep, it's a ZOMG caramelized onion bisque.

And, as is the case with recipes from The Ninj, it's easy. A bit time-consuming, yes, but not hard. And, on a snow day or a weekend, you'll have all the time you need.

The only thing I was missing (because I was snowbound) was some Gruyere cheese. I think this bisque would be even more perfect topped with some cheesy croutons -- a little like a creamy french onion soup.

So, how's the weather where you are? All sunshine and daffodils or are you having a hard time shaking off the winter chill, too? Leave a comment: The Ninj wants to know.

Caramelized Onion Bisque

(adapted from Cooking Light)


Ingredients:
1 large head of garlic, papery skin removed but cloves intact
1-2 tablespoons olive oil
4 large sweet onions, thinly sliced
2 medium leeks (white and light green parts only), rinsed well and thinly sliced
1 1/2 teaspoons salt
1 tablespoon fresh thyme leaves
2 tablespoons flour (use arrowroot or potato flour to make it gluten-free)
1/2 cup white wine
1 quart low-sodium chicken stock
2 cups skim milk

Directions:
Roast the garlic by wrapping the head in foil and baking at 350 degrees for one hour. Cool until easy to handle, then separate the cloves and squeeze out the roasted garlic pulp; set aside.

Heat the oil in a large soup pot and add the onions and leeks. Cook over medium heat for about 30 minutes, stirring regularly. Add the salt and thyme and continue to cook for another 30 minutes until the onion begins to turn quite golden. Next, sprinkle the flour over the onions and mix it in, then add the broth and wine and bring it all to a boil. Reduce heat and simmer another 30 minutes. Lastly, add the garlic pulp and milk and simmer until heated. Using an immersion blender, blend the soup until smooth and season to taste with salt and pepper. Serve garnished with additional thyme leaves and cheese, if desired.

---

www.yankeekitchenninja.com
-- print recipe --