Cheesy Onion Bisque with Crispy Croutons

Nothing beats the satisfaction of warm soup on a cold day…

And this past Saturday, with pouring rain and gusty winds, it was pretty obvious that the weather gods conspired so we might enjoy a bowl brimming with Cheesy Onion Bisque with Crispy Croutons.

It’s amazing what you can do with a little butter, a few sweet onions, a sprinkle of flour, chicken broth, a little cream, cracked black pepper, a combination of our favorite cheeses and – wait for it – a blowtorch!

While visiting Asheville last month, I picked up a copy of the Tupelo Honey Cafe cookbook. This book contains a delicious collection of over 125 recipes that use seasonal ingredients to put a fresh fun twist on classic Southern favorites and this onion bisque is a perfect example of its many Southern charms…

The Cafe recommends a Southern Spring Salad or a Fried Green Tomato and Grilled Portobello Sandwich as an accompaniment to this creamy crock of soup (which of course both sound amazing!!) however, I’ve decided to amplify the recipe with just a little more Swiss and a crispy crouton.

This meal works my friends. And with the colder days moving in – you’ll want to have this one at the ready!

Cheesy Onion Bisque with Crispy Croutons will warm you from the inside out!

Buon Appetito!

Cheesy Onion Bisque with Crispy Croutons

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• Author: Ciao Chow Bambina

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Ingredients

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• 2 Tbsp. unsalted butter
• 3 large Vidalia onions, chopped
• 2 Tbsp. all-purpose flour
• 5 cups chicken stock
• 1 1/2 tsp. sea salt
• 1 cup half & half
• 1 cup shredded Swiss cheese, plus more for topping
• 1/4 cup shredded cheddar cheese
• 1/4 cup grated fresh Parmesan cheese
• 1 1/2 tsp. freshly ground black pepper
• 1 small baguette, thinly sliced and toasted

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Instructions

1. In a medium-sized saucepan, melt the butter over medium-low heat and add the onions.
2. Sauté, stirring often with a wooden spoon until golden brown, about 25-30 minutes.
3. Add the flour and continue stirring until thickened, about 4-5 minutes.
4. Add the stock and bring to a boil, then decrease the heat to medium.
5. Add salt and let simmer until the mixture coats the back of a spoon, about 25-30 minutes.
6. Increase heat to high and stir in half & half, cooking until the mixture is thick and creamy, about 5-7 minutes.
7. Remove from the heat and add the Swiss, cheddar, Parmesan and black pepper.
8. Whisk until the cheeses are completely melted.
9. Ladle soup into bowl and top with a crouton or two.
10. Shred Swiss cheese over top and broil on high until browned and bubbly or use a blowtorch for the same effect.
11. Enjoy!

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Ciao!