Tag Archives: crockpot recipes

Crockpot Onion Bacon Bisque w/ Goat Cheese

Onion Bisque with Bacon and Goat Cheese
Photography by Corey White

So it’s tax season.  Are you trying to cut back at every corner, without cutting back at every corner?  Me too, in fact my co-workers too. . . too!  So we decided to do soups at work!  I brought in my crockpot and immersion blender, and then we bought the vegetables at a local farmers market/grocery store.  Using a dull serrated knife and some MacGyver skills we were able to whip up this Bacon Onion Bisque!   The original recipe came from Bon Apetit, but has significantly changed due to only having two crockpots at our disposal.  The bisque turned out incredibly, but I’ll tell you more about it at the end of the recipe!


  • 5 Large Maui Sweet Onions
    – Slice 4
    – Mince 1
  • 1/2 Loaf Day Old French Bread
  • 1 Head of Garlic – Minced
  • 1/2Lb of Artichoke Roots – Peeled and minced
  • 2 Whole Shallots – Minced
  • 2Qts Chicken Broth
  • 1/2 Cup Cherry (or just pour until you’re happy)
  • 1Lb of Bacon (low sodium)
  • 3-4 Sprigs Sage
  • 5 Sprigs Thyme
  • 3-4 Sprigs Rosemary
  • 1-2 Tbsp White Balsamic Vinegar
  • 1 Tbsp Olive Oil
  • 2 Bay Leaves
  • 2-2 1/2Tbsp Black Pepper
  • 2Tbsp Hot Mexican Chili Powder
  • 1Tbsp Red Pepper Flakes
  • 1Tbsp Salt
  • 1Tbsp Lawry’s Seasoned Salt
  • 1Tbsp Paprika
  • 4oz Peppered Goat Cheese (any will do, this is what I used though)



  1. Heat crockpot to high
  2. Add 5 slices of bacon
  3. Cook about 20-25 minutes until they’ve release most of their fat and are starting to crisp (it takes forever to crisp bacon in a crockpot)
  4. Remove bacon
  5. Add all the onions
  6. Add olive oil
  7. Stir until all the onions are coated with oil and bacon fat
  8. Let cook down for about 5-10 minutes
  9. Add the Sherry
  10. Cook 10 minutes
  11. Add the shallots, artichoke roots, and minced garlic (I recommend mincing them all in a food processor)
  12. Sprinkle with salt
  13. Cook 30 minutes until it’s all browned slightly
  14. Add both quarts of chicken broth
  15. In a food processor combine the thyme, rosemary, and sage, with 1 Tbsp White Balsamic Vinegar
  16. Process until you have an herb paste
  17. Add the herb paste to the crockpot
  18. Turn heat to low
  19. Cook overnight
  20. Taste it in the morning, it should be a nice base, but lacking salt, pepper, and other seasonings
  21. Added 1 Tbsp White Balsamic Vinegar
  22. Add paprika, seasoned salt, red pepper flakes, black pepper, and chili powder
  23. Stir until combined
  24. Add about 1 1/2 – 2 cups of chopped up day old French bread (add more if needed for thickening, and use the left overs to dip in the soup)
  25. Using an immersion blender or regular blender, puree the soup until smoothed
  26. Bring a small pan to medium-high heat
  27. Add 3 slices of bacon
  28. When you flip them(around 4 minutes), turn the heat to medium
  29. Chop up another garlic clove or two and add them to the bacon
  30. Stir until the bacon’s your level of crunchy
  31. Set aside the bacon and pour the garlic/bacon fat into the soup
  32. Stir until combined, and immersion blend until smooth unless you like garlic chunks (which I do)
  33.  Pour out a bowl of soup
  34. Add 2 Tsp goat cheese (crumbled)
  35. Chop up the bacon
  36. Add 1 slice of bacon per bowl on top of the goat cheese
  37. **optional** Garnish with fresh chives
  38. Slice a piece of the day old French bread per bowl also, and enjoy!

 This bisque evolved and developed throughout the cooking process, upon arriving after leaving it overnight it smelled and tasted different than when we left it the night before.  After some tweaking we ended with some great flavors, but no one was ready for how amazing it was going to be with the garlic sauteed bacon and peppery goat cheese.  It was like the transformation of a caterpillar into a butterfly, a very delicious oniony bacony cheesey butterfly.  The goat cheese adds just the right level of tartness you’re looking for, which is complimented by the white balsamic, which adds to the peppery spiciness which is cooled by the sweetness of the onions.  It’s really a great dish!