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1
The most time consuming part of this dish is caramelizing the onions. If you get these going first, you can prep the other ingredients while they are cooking. Heat a dutch oven on medium low and throw in the olive oil and sliced onions. Stir to coat onions in the oil, then stir every 5 minutes or so until you get closer to the end of the caramelization process.
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2
Remove stems from mushrooms and slice tops, remove thyme leaves from stems, and mince garlic. Set aside.
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3
Your onions will take about 45 minutes (give or take) to caramelize. You can let them get darker than I did here. At this point, stir in minced garlic and let cook for another minute.
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4
Pour a splash of the veggie stock in to deglaze the bottom of the pot, then add the rest of the stock. Turn heat up and bring to a boil. Turn down and let simmer for 10 minutes on medium.
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5
Remove from heat and pour into a mixing bowl. Use either a handheld immersion blender or a regular one to blend onion mixture. Set aside.
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6
Reheat dutch oven and melt the butter. Add mushrooms, salt, cayanne, and black pepper. Saute for 3 minutes. Add white wine and thyme and continue to simmer on medium for about 5-8 more minutes. Add onion mixture and bring to a boil.Reduce heat to medium low, add cream, and let simmer until it reaches the nice creamy texture of a bisque.
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7
Garnish with croutons and fresh thyme, if desired. Enjoy!
