Caramelised Onion Soup Recipes

CARAMELIZED ONION SOUP WITH ONIONS TO SPARE

Steps:

• In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
• Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.

CREAMY CARAMELIZED-ONION SOUP

Steps:

• Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
• Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
• Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
• Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

FLORENTINE CARAMELIZED ONION SOUP

Steps:

• In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
• Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
• Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
• Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

CARAMELISED ONION SOUP

Steps:

• Heat the butter in a large pan over low heat. Add sliced onions and cook until soft, translucent and lightly browned, stirring often.
• Add the sugar and continue stirring until the onions are deep brown in colour. This may take around 20 minutes.
• Add flour and cook for 3 minutes. Add water and Bonox and simmer for 30 minutes.
• Top each slice of the baguette with a tablespoon of parmesan cheese. Toast baguette under a hot grill until golden brown.
• Serve baguette on top of the soup, and sprinkle with chopped parsley.

CARAMELISED ONION & BARLEY SOUP WITH CHEESE CROUTONS

Steps:

• Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.
• In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.
• Heat the grill. Top the toasted bread with cheese and place under the grill until it's bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.

BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS

Steps:

• Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
• Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
• Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
• Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

CARAMELIZED ONION SOUP

Steps:

• Melt the butter in a large pan and add the slice onions. Sprinkle in the sugar and cook over a medium heat for 10-12 minutes, stirring frequently until you get a lovely caramel brown tinge to your onions. Add the garlic and cook for a further 030 seconds.
• Pour the wine into the pan and cook vigorously for 1-2 minutes. Stir in the stock and worchestershire sauce, bring to the boil, reduce the heat and simmer for 15-20 minutes until the onions are tender. Stir in the brandy,and divide between warmed serving bowls. Serve topped with thin slices of toasted french bread.

CARAMELIZED ONION AND POTATO SOUP

Steps:

• Heat the oil in a pressure cooker (without lid) over medium heat. Add the onions and cook for quite a long time to caramelize. The exact timing will depend on how sweet your onions are. Mine weren't sweet at all so the process took about 40 minutes. The way to caramelize is to cook the onions slowly over medium heat - perhaps adding a bit of veggie broth if they start to stick to the pan. You're looking for a nice deep brown color both on the onions and on the pan- that's the sugar coming out of the onion.
• After the onions are nice and brown and the bottom of the pan is looking very brown add the potatoes. Stir and cook for about 5 minutes - to give the potatoes a bit of that nice roasted flavor.
• Cover with the veggie broth. Raise the heat to high and lock on the pressure cooker lid. Bring to high pressure, then immediately turn off the heat. Allow the pressure to reduce naturally. Remove lid.
• Using an immersion blender, blend the soup thoroughly. Serve immediately - maybe with some nice crusty bread.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

CARAMELIZED ONION CREAM SOUP

Steps:

• In large saucepan, melt butter over medium-low heat and add onions.
• Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
• Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
• Add remaining wine 1/3 at a time following above procedure until it is absorbed.
• Add sherry, stock, potato and fresh herbs.
• Bring to a simmer and cook until potato is tender.
• Remove from heat, carefully puree using hand blender.
• If you prefer a very smooth soup, strain mixture.
• Return soup to heat, add cream and season to taste.
• Bring to simmer before serving, do NOT allow soup to boil.
• Serve and enjoy!