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| Recipes |

It's Cold Out: Make Brett Chiavari's Charred Onion and Roasted Tomato Bisque

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When you walked out of the house this morning, you might have felt a strange sensation of shivers and goose bumps. That, fellow Floridians, is not some strange illness. You're simply cold.

The good news? This freeze will only last for a day or so. Break out the only sweater you own and warm up with a steaming bowl of soup.

BC Cafe's Brett Chiavari shared his recipe for charred onion and roasted tomato bisque. It's surprisingly easy to make and, paired with a grilled cheese sandwich, it's the ultimate comfort food for a cold night.

See also: Marc Falsetto Continues His Himmarshee Takeover With Tacocraft

Chiavari serves this soup once a month at his Davie cafe during grilled cheese night, which happens to be this Saturday, February 21.

From 5 to 10 p.m., enjoy your choice of four different grilled cheese sammies are featured like the short rib, onion ring, scallion and cheddar grilled cheese; crab cake, pepperjack, avocado and chipotle mayo grilled cheese; and pork belly, tomato jam and cheddar grilled cheese, a take on the classic grilled cheese with bacon and tomato. Plus, of course, a bowl of delicious tomato bisque.

Charred Onion and Roasted Tomato Bisque

8 Large tomatoes

3 Vidalia onions

2 stalks of celery

1 small carrot

1 cup chicken stock (sub vegetable stock for vegetarian)

1 Tbsp fennel seeds

1/4 cup sherry wine vinegar

2 Tbsp butter

1/2 cup cream

Salt and pepper to taste

  • Cut tomatoes in halves and roast for 1 hour at 325 degrees.
  • After an hour, pull tomatoes out of oven and cool.
  • Peel skins off tomatoes when cool, save remaining juices.
  • Place onions in oven on broil whole, do not peel. Rotate every few minutes for even char.
  • After onions are black and completely charred, remove from oven and let cool.
  • Once cool, peel onions and reserve onion juices, charred bits in juices are ok.
  • Toast fennel seeds in a small stock pot. Then, add butter, celery, and carrots to the fennel and cook until they start to sweat and caramelize.
  • Add roasted tomatoes and charred onions.
  • Deglaze wtih sherry wine and reduce liquid by 1/4.
  • Add chicken stock and cook for 45 minutes.
  • In a blender, add tomato and onion liquid you reserved as well as all the contents of the pot and blend until smooth.
  • Return to stock pot, add cream, and cook for 10 minutes.
  • Add salt and pepper to taste, and serve.

Follow Laine Doss on Twitter @LaineDoss and Facebook.



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