Caramelized Garlic and Onion Bisque

 

2 T. salted butter

2 T. extra-virgin olive oil

1 C. garlic cloves, peeled

8 C. onions—a mixture of reds, yellows, whites, shallots, and leeks— thinly sliced

1 1/2 C. yellow potatoes, peeled and chopped into 1/2-inch cubes

1/4 C. sherry

1 T. dried rosemary, crumbled

6 C. chicken or vegetable broth

1/2 C. whipping cream

1/2 C. sour cream

Salt

Freshly ground pepper

 

In a dutch oven, melt butter with oil over low heat. Add onions and garlic, stirring occasionally for 35–40 minutes or until golden brown. Stir in potatoes, sherry, and rosemary; cook for 2 minutes. Add broth to the mixture and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 20 minutes. Puree mixture in batches in a blender and pour back into dutch oven. Over medium heat, return to a simmer. Stir in whipping cream and sour cream and cook for 1–2 minutes longer, being careful not to let the soup boil. Season with salt and pepper to taste. Serve immediately. Note: For garnish, use crispy onions, rosemary, or edible flowers.