Caramelized Three Onion Bisque

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.

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Baked Zucchini Sticks and Caramelized Onion Dip

Baked Zucchini Sticks and Caramelized Onion Dip

Zucchini Sticks

3 Medium Zucchini, Peeled, Cut Into 3"-Long Stick

1 Tablespoon Salt

1 Cup Panko Bread Crumbs

Scant 1/2 Cup Freshly Grated Parmesan Cheese

1 Tablespoon Italian Seasoning

Olive Oil Spray

2 Large Eggs, Lightly Beaten

Caramelized Onion Dip

1 Tablespoon Butter

1 Medium Sweet Onion, About 1/2 Pound, Peeled and Sliced

2 Cloves Minced Garlic

2 Tablespoons Cider Vinegar

2 Tablespoons Honey

1 Tablespoon Prepared Mustard

1 Cup Mayonnaise

Salt And Pepper To Taste

For the dip: melt the butter in a medium frying pan over moderate heat, and add the sliced onions and garlic. Cook, stirring occasionally, until the onions soften, then caramelize; about 10 to 15 minutes.

Once the onions are a medium brown, remove from the heat and add the vinegar.

Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

Add the mayonnaise and salt and pepper to taste, stirring to combine.

Refrigerate, covered, until ready to serve.

For the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

Combine the Panko, Parmesan, and seasoning; set aside.

Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

Dip sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

Serve immediately, with caramelized onion dip.

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