Garlic-Onion Bisque, Caramelized Serves 8

Melt oil and butter in a large heavy pot over moderately low heat. Add garlic and cook, stirring occasionally, until golden brown and caramelized, 10-12 min. Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 min. Stir in potato, vinegar and rosemary. Increase heat to high and sauté, stirring, for 2 min. Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20-25 min. Puree soup in 3 batches in blender until very smooth. Stir in cream and buttermilk and season w s&p. Serve hot. Note: can be made w/o cream and buttermilk, 2 days ahead and chilled, covered. Do not bring to boil once buttermilk has been added.

Olive Oil 2 T
Butter 2 T, unsalted
Garlic 2 c peeled cloves (4 lg heads)
Onion 5 thinly sliced
Shallot 2 lg, sliced
Potato 1 baking, peeled & sliced
Vinegar 3 T sherry
Rosemary 1 T chopped fresh
Stock 6 c chicken
Heavy Cream 0.5 c
Buttermilk 0.5 c, well-shaken