Caramelized Three Onion Bisque
2 Tablespoons Olive Oil
2 Tablespoons Unsalted Butter
2 Large Heads Garlic Cloves, Peeled
4 Medium Vidalia Onions, Thinly Sliced
3 Large Shallots, Sliced
6 Green Onions, Chopped
1 Russet Potato, Peeled And Sliced
3 Tablespoons Sherry Vinegar
1 Tablespoon Chopped Fresh Rosemary
6 Cups Chicken Broth
1/2 Cup Heavy Cream
Fresh Ground Pepper
Melt oil and butter in a soup pot over moderately low heat. Add garlic and cook, stirring occasionally, 10 to 12 minutes. Cook slow to allow garlic to caramelize.
Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 minutes.
Stir in potato, vinegar, and rosemary.
Increase heat to high and sauté, stirring, for 2 minutes.
Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.
Allow soup to cool enough that you can stick a finger in it an not get burned.
Purée soup in 2 or 3 batches in blender until very smooth.
Pour back into pan and heat to a high simmer over medium heat.
Stir in cream season with salt and pepper. Serve hot.
I served with crusty bread and grilled jalapeno-mango chicken sausage.