Onion Bisque…wow…

08 Feb


I can see myself in my spoon!

Made this soup today and it is delicious!  I did add some Emeril’s seasoning…and a little hot red pepper.  In the end the flavor was a little strong so I added a little milk.  Best part is…this is such an inexpensive soup to make…probably around $2.00, until you add the goat cheese, which brings it up to $200!  (Have you checked the price of 3 oz of goat cheese lately?  Seriously, I need to buy a goat and make my own…FO REAL!)

The soup was so much better with the cheese/bacon topping.  Don’t skip it, or as Mr. T would say…”I pity da fool…..”

Have an amazing day my friends…

Onion Bisque

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

4–6 servings

Recipe by La Petite Grocery in New Orleans, LA

February 2012


  • 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 (I used a tsp. of dried)
  • 1 ½ 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


  • 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.
  • 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.
  • Cook bacon      in a medium skillet over medium heat, stirring occasionally, until brown      and crispy.
  • Bring soup      to a simmer, adding water to thin if needed. Season with salt and pepper.      Ladle into bowls; top with cheese and bacon.

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Posted by on February 8, 2012 in Uncategorized


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