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Sweet Onion Bisque

Source of Recipe

From "Nashville Eats" by Jennifer Justus


Recipe Introduction

"Imagine the likes of Al Capone, Greta Garbo, and former presidents FDR and JFK spooning up this soup. It could have happened; all of them visited the Hermitage Hotel, where a version of sweet onion bisque has been served for more than a century. The ingredients are simple, but together they are transformed into a velvety and decadent blend."

List of Ingredients

â—¦ 5 tablespoons butter
â—¦ 4 sweet onions, chopped into ½ inch dice
â—¦ 2 ½ cups chicken broth
â—¦ 3 sprigs rosemary
â—¦ ½ cup heavy cream
â—¦ Salt and white pepper to taste
â—¦ Bacon, cooked and crumbled, for garnish (optional)
â—¦ Chopped chives for garnish (optional)


Recipe

In a stockpot, heat the butter over medium and then add the onions. Reduce the heat to medium-low and allow them to cook for 1 hour, stirring occasionally, until golden.

Turn the heat up to medium-high and when you start to hear the onions bubbling in the butter and juices, after about 3 minutes, add 1 ½ cups of the broth and the rosemary, and continue to simmer for 20 minutes until the liquid has reduced by about one-fourth. Remove the tough rosemary stems from the pot.

Transfer the onion mixture to a blender and purée until it is smooth. Add the heavy cream and the remaining 1 cup of the broth and season with salt and white pepper. Heat through. Serve the bisque garnished with crumbled bacon and chives if desired.

Makes 6 servings