Chef Tyler Brown's Sweet Onion Bisque with Tennessee's Smoked Benton Bacon - Just Doesn't Get Any Better!

Sweet Onion Bisque

This is Tyler Brown's wonderful soup--perfect for this (or any) time of year. Use cooked and diced smoked Benton's bacon if available. Tyler is the James Beard award-winning chef from the Capital Grill at the Hermitage Hotel in Nashville. Mike King

4 medium sweet onions, diced large
5 tablespoons butter
1/2 cup heavy cream
Salt and white pepper, to taste
Garnishes
Smoked Benton bacon
Chives
Brie grilled cheese sandwiches
Simmer onions in butter over very low heat for five hours. Add to a blender and puree until smooth; add heavy cream to taste. Season with salt and white pepper. If desired, garnish bowl with smoked bacon, chives and triangles of Brie grilled cheese sandwich.
Chef Tyler Brown, The Capitol Grille at The Hermitage Hotel, Nashville, TN


Chef Tyler Brown

Allan Benton (Photo by Esquire Magazine)

"All I'm doing is using the same recipes that were handed down to me by my forefathers from a log smokehouse behind the house I was born in. My grandparents did it the same way. I'm probably doing this not much better than they did it. Anything we can do to make our product better, we try to do it. We try to buy the very best fresh pork that we can get. We try to buy pasture-raised pork — they have a little more fat and marble. And if you start out with something really good, it's so easy to end up with something really good. Quality's the bottom line around here." Esquire Magazine

 http://www.esquire.com/blogs/food-for-men/allan-benton-bacon-8950493#ixzz2AoGPKjSr

Benton's Smoky Mountain Country Hams http://bentonscountryhams2.com/