Description
This Onion Bisque with Frizzled Leeks & Rosemary is not just a dish; it’s an experience!
Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh rosemary, finely chopped
- Salt and black pepper to taste
- 1 large leek, white and light green parts only, thinly sliced into matchsticks
- 1/4 cup vegetable oil (for frying leeks)
Instructions
- Begin by heating a large pot over medium heat. Add the butter and olive oil, ensuring they melt together without burning. Next, toss in the sliced yellow onions. The key here is patience—let them cook slowly. Stir occasionally, allowing the onions to caramelize, which typically takes about 15-20 minutes.
- Once your onions have turned a golden brown, add the minced garlic. Stir it in for just a minute; you want to release its aroma without allowing it to burn. After that, pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Allow it to cook for another 20 minutes.
- After simmering and combining your flavors, it’s time to blend them into a creamy bisque. If using a conventional blender, carefully transfer the hot soup in batches and blend until smooth.
- While the soup is simmering, heat a skillet over medium-high heat and add the vegetable oil for frying. Once hot, add your sliced leeks. Fry them slowly until they become golden and crispy, flipping occasionally.
- Now that your hearty bisque and crispy leeks are ready, it’s time to serve! Ladle the warm bisque into bowls and generously top each one with frizzled leeks.
Notes
Adjust the thickness of the bisque by adding more or less broth based on your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
Nutrition
- Calories: 320 kcal
- Sodium: 850 mg
- Protein: 5 g