1/4/2025
Caramelized Onion Bisque
When we were testing out this recipe, someone said it was just like French Onion Soup with the bread and cheese already included and I thought that was a great description!
This soup has all the rich deep flavor of a French Onion Soup with all the glory of the cheese without the messiness! If any soup deserved to be served in a bread bowl, it's this one.
A shortcut I love is using a bag of frozen chopped white onions to kickstart this soup - it's a great time saver without sacrificing quality. Also, I highly recommend using Vegetable Better than Bouillon versus regular vegetable stock - it packs so much more flavor and we use this brand wherever stock is called for.
- 1/2 cup butter
- 12oz chopped white onions (frozen or fresh)
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 teaspoons granulated garlic
- 3 tablespoons vegetable better than bouilloin
- 3 cups water
- 1 cup heavy cream
- 1 1/2 cups shredded parmesan cheese*
In a large pot, melt butter over medium heat. Add onions and cook for 5 minutes. Add salt, dried thyme, ground black pepper and garlic powder - cook for another 5 minutes or until onions are very tender.
Add flour and cook for a few minutes, stirring constantly. Reduce heat to medium low and add vegetable Better than Bouillon, cooking for 2 minutes. Add 3 cups of water gradually, stirring constantly to ensure a smooth consistency. Once water is fully incorporated, increase heat back up to medium and cook for 10 minutes. Add heavy cream and cheese, cooking for 5 more minutes.
Serve and enjoy!
Makes about 7 cups of soup
*If you can find it, I HIGHLY recommend Bel Gioioso Aged Balsamic & Cippolini Onion cheese for this soup. Parmesan works really well but the Balsamic & Onion cheese just kicks it over the top!
