The onions are the main ingredient in this bisque. Once roasted, they have a subtle sweetness which makes this bisque-style soup a hit with kids. Add that to the fact that your bowl will be packed with vitamins and nutrients from the onions, garlic, and shallots, and this recipe is a winner. It also freezes well. You’ll want to make a double batch so all you’ll need to do is warm and serve it to help you make a quick dinner.
I can’t recall where I discovered this recipe, though I would love to give proper credit to the creator.
3 medium yellow potatoes
6 small yellow onions (not sweet)
8-10 whole garlic cloves
4-6 shallots
1 tbsp olive oil
Fresh thyme
5 tbsp butter
1/3 - 1/2 cup cream
3 cups of chicken or vegetable stock
Sea salt
Freshly ground pepper
Since "medium" and "small" can be subjective, here's a picture to show the size of the onions, potatoes, and shallots.
Preheat the oven to 400° F.
Leave the potatoes unpeeled, but peel the onions, garlic, and shallots. Cut everything into thick slices and place on a cookie sheet.
Drizzle the olive oil on top and use a spatula or your hands to toss everything and coat the ingredients with the olive oil.
Place the butter on top, add the thyme, sea salt, and pepper.
Bake for 40 minutes. Transfer the mixture to a large soup pot. Add the broth and cream. Cook over medium-high heat for about 20 minutes.
Use an immersion blender to puree the mixture into a smooth soup.
Season with salt and pepper to taste. Serve and enjoy.
A hearty soup makes a satisfying main dish. Add a course — or two — like a simple salad, Caesar salad, charcuterie, the French cheese course, or fruit for an easy dinner.
