Red Onion Bisque Recipe - Cooking Index
Red Onion Bisque Recipe - Cooking Index
| 8 tablespoons | 120ml | Butter |
| 5 tablespoons | 75ml | Red onions - chopped (large) |
| 2 tablespoons | 30ml | Sugar |
| 1 1/2 cups | 355ml | Chicken broth |
| 2 tablespoons | 30ml | Dry sherry |
| 2 cups | 474ml | Whipping cream |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Chopped parsley - for garnish |
Melt butter in Dutch oven or stockpot. Add onions and stir. Cover and steam for 20 minutes over medium heat. Remove lid and stir. Sprinkle with sugar and cook uncovered on medium heat until caramelized, about 10 minutes. Add chicken broth and sherry and simmer for 20 minutes. Remove pot from heat and cool. (Recipe to this point can be done ahead of time and refirgerated overnight.)
Pour onion mixture into work bowl of food processor and puree, turning the machine off and on to achieve desired result. (This may need to be done in batches, depending on size of bowl, or can be done in a blender.)
Put pureed onion mixture back in pot and gently rewarm over low heat. Add cream and simmer about 10 minutes. Season to taste with salt and white pepper.
To serve, ladle into warm soup bowls and sprinkle with parsley.
This recipe yields 8 servings.
Source:
Undocumented, but from the WWW
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