adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Butternut Bisque with French Onion Toast Topper
Butternut Bisque with French Onion Toast Topper
0 Likes
Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Velvety butternut bisque topped with gooey Gruyere and caramelized onion French toast bites.
Ingredients:
  • 3 tablespoons butter
  • 1.5 cups chopped onion
  • 1.5 teaspoons kosher salt
  • 2 tablespoons tomato paste
  • 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 pinch cayenne pepper
  • 0.5 cup heavy cream
  • 2 tablespoons pure maple syrup
  • 1 tablespoon chopped fresh parsley, or to taste
  • 1 tablespoon olive oil
  • 3 large sweet onions, chopped
  • 1 large shallot, thinly sliced
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons sherry
  • 0.5 cup low-sodium beef broth
  • 2 fresh thyme sprigs
  • 6 slices sourdough bread
  • 6 teaspoons butter, softened
  • 6 ounces shredded Gruyere cheese
Instructions:
  • In a large pot over medium-low heat, melt butter until fragrant. Stir in onion and sprinkle with 1/2 teaspoon of kosher salt. Cook and stir occasionally until onion is soft and translucent, approximately 10 minutes.
  • Turn up the heat to medium-high, then incorporate the tomato paste. Stir often, allowing it to caramelize and turn golden for approximately 2 minutes. Introduce the squash, chicken broth, remaining kosher salt, and cayenne pepper. Lower the heat to medium-low and let it simmer until the squash is super tender, around 20 to 25 minutes. Lower the heat to low.
  • Blend the squash mixture using an immersion blender until smooth. Alternatively, transfer the mixture to a blender or food processor in batches if necessary and blend until smooth. Return the mixture to the pot and stir in the cream and maple syrup.
  • Serve the soup in wide shallow bowls, garnish with French Onion Toast Toppers, and sprinkle with parsley. Optional French Onion Toast Toppers recipe:
  • Preheat the oven to 425°F (220°C) for the perfect cooking temperature.
  • In a very large skillet over medium-low heat, melt butter and olive oil for 1 to 2 minutes. Add sweet onions, shallot, salt, and pepper. Cook covered for 12 to 14 minutes until onions are tender. Increase heat to medium-high and cook uncovered for 3 to 4 minutes until onions are golden brown, stirring frequently.
  • Lower the heat to medium, then mix in sherry and cook for 2 minutes. Add low-sodium beef stock and fresh thyme sprigs, bring to a boil, then simmer until the liquid reduces and onions soften, about 5 minutes. Discard the thyme before serving.
  • Prepare sourdough bread slices on a baking sheet. Spread each slice with 1 teaspoon softened butter. Bake until golden brown, flipping halfway through, for 8 to 10 minutes. Broil in preheated oven.
  • Place a generous amount of caramelized onion mixture and shredded Gruyère cheese on top of the bread slices. Broil until the cheese is gooey and bubbly, for approximately 2 minutes.

Similar Recipes