Dominique Rizzo | Bespoke Food Tours
Caramelised Onion and Thyme bisque
Easy
Prep 15 min Cook 20 min
This silky soup showcases the wonderfully earthy flavours of thyme, and rosemary and is a perfectly nourishing and filling for an easy dinner, chilled for a light lunch and ideal to freeze for an emergency meal.
I developed this recipes to showcase the richness of local Queensland dairy “Maleny Dairies” thick cream, which I must say made this soup a standout. As an alternative you can use yoghurt or a vegan alternative to the cream, but I do absolutely recommend making this with the best cream you can get.
Ingredients
- 1 tbsp butter
- 2 cloves garlic
- 4 large onions, diced
- 2 celery stalks, diced
- Sprig of thyme
- Sprig of rosemary
- 2 tsp salt, plus more as needed
- 1⁄3 cup dry white wine
- 2 cups vegetable stock
- 4 cups Maleny cream
- 1 potato, washed and finely sliced
- Few sprigs of rosemary
- Sunflower Oil for frying
Recipe Steps
- For the potato crisps, thinly slice the potato 1-2 mm, fry until golden and crispy. Drain on paper towel. Chop a little rosemary with some salt and sprinkle onto the crisps. Set aside.
- To make the soup. In a large saucepan heat the butter over medium heat. Add garlic, onion, and celery with the thyme and rosemary cook for 20-30 minutes until the onions are golden brown and soft. Pour in the wine and simmer until mostly evaporated, about 2-3 minutes. Remove the thyme and rosemary. Add the stock and the cream and bring to a boil; reduce to a simmer for 10 minutes. Taste and adjust the salt and pepper as needed. Blend the soup until smooth, or leave it as is. Ladle into bowls top with the crispy potatoes, fried onions, extra cream and herbs.