Tag Archives: rosemary

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!


Bacon Wrapped Chicken Stuffed with Parsnip Fresh Herb Puree

This was a recipe that was developed for an epic feast that my brother, and friend Adam needed to have.  It consisted of four parts, Bacon Wrapped Chicken, Boiled Corn, Mashed Butternut Squash Potatoes, and Alaskan Snow Crab and King Crab Legs.  That’s right, it was decadent.  Ohhhh soooo decadent.  Each one will have its own recipe page, but this is the first one because it has bacon in it!


So, why does this have Parsnips in it?  Because not many people know what parsnips are or how to cook them, and frankly I was one of them.  I still don’t really know what they are, but I know they taste like a mixture of Carrots and Celery with a texture of Potatoes.  They can be boiled, roasted, and treated just like potatoes in most cases.  For this bacon wrapped dish they were boiled then pureed, and then stuffed inside some chicken breasts!


Chicken stuffed with Parsnips and Fresh Herbs
Photography by Adam Latz




  • 1lb Package Bacon
  • 4 Skinless Boneless Chicken Breasts (With Fat Removed)
  • 1/4 Cup Fresh Oregano
  • 1/3 Cup Fresh Rosemary
  • 1/3 Cup Fresh Parsley
  • 1 Tsp Lemon Juice
  • 2 – 3 Medium Garlic Cloves
  • 5 -6 Medium Parsnips (Peeled)
  • 1 Tbsp Salt
  • 1 Tbsp Lemon Pepper
  • 1 Tbsp Butter



  1. Bring plenty of water to a boil in a Medium Sized Pot
  2. Chop the Parsnips and add them to the water
  3. Boil 10-15 minutes until softened
  4. In a small Pan that’s at Medium Heat add 2 Tsp Olive Oil
  5. Add the Garlic
  6. Saute for 2-3 minutes until garlic is slightly browned
  7. Drain the Parsnips
  8. Add Butter to Parsnips, stir until melted
  9. Add the Parsnips, Garlic, Lemon Juice,  and the Fresh Herbs to a blender/food processor
  10. Pulse until smooth
  11. Bring Chicken Breasts to Room Temperature, and cut the fat off them
  12. Butterfly the Chicken Breasts with a sharp knife
  13. Stuff each breast with at least 1 Tsp of Puree
  14. Wrap each breast with 2 1/2 or 3 Slices of Bacon
  15. Top each with the Seasonings
  16. Roast in the oven at 375 for 20 minutes
  17. Flip
  18. Roast another 20 minutes until bacon is your desired level of crunchiness and meat reads 170 Degrees

I really hope you love this delight, the key to it is the stuffing.  It keeps the meat moist and adds to the flavor of the chicken.  Be sure to leave your comments on this dish!