This onion bisque is perfect for a winter afternoon.
INGREDIENTS
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2 tablespoons vegetable oil
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8 cups sliced yellow onions
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8 garlic cloves, smashed
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6 cups low-salt chicken broth
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15 sprigs thyme, tied into a bundle
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1 1/2 cups cubed crustless day-old bread
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3 slices thick-cut bacon, cut into 1/2′-wide pieces
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Kosher salt, freshly ground pepper
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3 ounces soft fresh goat cheese, crumbled
RECIPE PREPARATION
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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.
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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.
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Cook bacon in a medium skillet over medium heat, stirring occasionally, until brown and crispy.
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Bring soup to a simmer, adding water to thin if needed. Season with salt and pepper. Ladle into bowls; top with cheese and bacon.
SOURCE: Bon Appétit
