![Butternut Bisque with French Onion Toast Topper](https://cdn.statically.io/img/www.allrecipes.com/thmb/j4MweUyROHFJ3rrdPPa2-zouqbk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4Butternut-Bisque-with-French-Onion-Toast-Topper-78e4745317b242d097218b84d0f0fc40.jpg)
Ingredients
-
3 tablespoons butter
-
1 ½ cups chopped onion
-
1 ½ 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
-
½ cup heavy cream
-
2 tablespoons pure maple syrup
-
1 tablespoon chopped fresh parsley, or to taste
French Onion Toast Toppers:
-
3 tablespoons butter
-
1 tablespoon olive oil
-
3 large sweet onions, chopped
-
1 large shallot, thinly sliced
-
½ teaspoon salt
-
¼ teaspoon ground black pepper
-
2 tablespoons sherry
-
½ cup low-sodium beef broth
-
2 fresh thyme sprigs
-
6 slices sourdough bread
-
6 teaspoons butter, softened
-
6 ounces shredded Gruyere cheese
Directions
-
Melt butter in a large pot over medium-low heat. Add onion and 1/2 teaspoon kosher salt. Cook, stirring frequently, until onion is tender but not browned, about 10 minutes.
-
Increase heat to medium-high. Stir in tomato paste. Cook, stirring frequently, until mixture begins to caramelize and brown, about 2 minutes. Add squash, chicken broth, remaining kosher salt, and cayenne pepper. Reduce heat to medium-low and simmer until squash is very tender, 20 to 25 minutes. Reduce heat to low.
-
Using an immersion blender, blend squash mixture until smooth. (Or transfer mixture, in batches if needed, to a blender or food processor. Cover and blend or process until smooth. Return to pot.) Stir in cream and maple syrup.
-
Ladle soup into wide shallow bowls. Serve with French Onion Toast Toppers and top with parsley.
French Onion Toast Toppers:
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Heat butter and olive oil in a very large skillet over medium-low heat until butter is melted, 1 to 2 minutes. Add sweet onions, shallot, salt, and pepper. Cook, covered, stirring occasionally, until onions are tender, 12 to 14 minutes. Increase heat to medium-high. Cook, uncovered, stirring frequently, until onions are golden brown, 3 to 4 minutes.
-
Reduce heat to medium. Stir in sherry and cook 2 minutes more. Add low-sodium beef stock and fresh thyme sprigs. Bring to a boil. Reduce heat and simmer until liquid is reduced and onions are very tender, about 5 minutes. Remove thyme and discard.
-
Meanwhile, arrange sourdough bread slices on a large baking sheet. Spread each slice with 1 teaspoon softened butter. Bake, turning once halfway through, until light brown, 8 to 10 minutes. Preheat the oven's broiler.
-
Top bread slices with caramelized onion mixture and shredded Gruyère cheese. Broil until cheese is melted, about 2 minutes.
Cook's Note:
Use 1-ounce bread slices for the toast toppers.
Nutrition Facts (per serving)
579 | Calories |
35g | Fat |
52g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 579 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 21g | 103% |
Cholesterol 102mg | 34% |
Sodium 1184mg | 51% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 6g | 21% |
Protein 18g | 36% |
Potassium 908mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.