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Bon Appétit

Onion Bisque

By Justin Devillier

4.1

(4)

Chef Justin Devillier purées bread into this soup to achieve a silky texture. For the best results, caramelize the onions over low heat.

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

2 tablespoons vegetable oil
8 cups sliced yellow onions
8 garlic cloves, smashed
6 cups low-salt chicken broth
15 sprigs thyme, tied into a bundle
1 1/2 cups cubed crustless day-old bread
3 slices thick-cut bacon, cut into 1/2 "-wide pieces
Kosher salt, freshly ground pepper
3 ounces soft fresh goat cheese, crumbled

Preparation

  1. Step 1

    Heat oil in a large wide pot over medium-low heat; add onions and cook, stirring frequently, until translucent, about 20 minutes. Add garlic; cook, stirring frequently, until onions are golden brown and caramelized, about 20 minutes. Add broth and thyme. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from heat. Add bread to pot. Let stand until bread is saturated, about 10 minutes. Discard thyme. Let cool slightly.

    Step 2

    Working in batches, purée soup in a blender until smooth; strain through a fine-mesh sieve into a large pot. DO AHEAD: Can be made 1 day ahead. Cover and chill.

    Step 3

    Cook bacon in a medium skillet over medium heat, stirring occasionally, until brown and crispy.

    Step 4

    Bring soup to a simmer, adding water to thin if needed. Season with salt and pepper. Ladle into bowls; top with cheese and bacon.

TagsSoupSoup/StewBisqueOnionRoot VegetableVegetableMainDinnerLunchNut FreeEasyMake AheadWeeknight MealsSimmerBlenderBon Appétit
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