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Roasted Onion and Garlic Bisque



  • 2 pounds assorted alliums-white and yellow onions, leek bulbs and shallots
  • 2 large garlic bulbs
  • 2 medium carrots
  • 2 tablespoons olive oil
  • 2 tablespoons melted butter
  • 6 cups water (or vegetable or chicken stock)
  • 10 stems parsley
  • fresh sage leaves
  • 1 bay leaf
  • 2 cups room-temperature half-and-half cream
  • 2 tablespoons chopped chives
  • 1 cup bread croutons
  • salt and white pepper to taste


  1. Preheat oven to 350°F.
  2. Cut the tops of the garlic heads, rub with oil, and wrap in foil.
  3. Peel and coarsely chop the leeks, onions, shallots and carrots.
  4. Combine the alliums and carrots in a roasting pan and drizzle with olive oil and butter. Place foil-wrapped garlic in the same pan. Roast for 1 1/2 hours, or until vegetables are golden brown.
  5. Remove foil from garlic and allow to cool. When cool enough to handle, squeeze the roasted garlic from the cloves into the pot with the other roasted vegetables.
  6. Tie the parsley, sage and bay leaf into a bundle to make a bouquet garni and add to vegetables.
  7. Add stock and simmer for 1/2 hour–completely cook the vegetables for the best flavor and a better puree. Discard the bouquet garni.
  8. Puree the mixture with a hand blender or let cool slightly and pur?e in a stationary blender.
  9. Add half-and-half, salt and white pepper to taste.
  10. Ladle into bowls and garnish with croutons and chopped chives.

Although a homemade chicken stock could be used for these two recipes, both chefs say that a vegetable stock would also work well and would be suitable for vegetarians.

Hudson Valley Restaurant Week is back this April 8-21!