ROSEMARY POTATOES WITH CARAMELIZED ONIONS
Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.
CARAMELIZED ONION MASHED POTATO SOUP!
Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Recipe #203524 or Recipe #230921 can be followed for this soup for a different twist.
Provided by Rita1652
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil and butter in a large pot over medium high heat till it stops sizzling.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 15 minutes. Add garlic cook 15 minutes. Add pepper, pepper flakes, bay leaf, thyme and sugar.
- Pour in sherry, deglazing pot and reduce for 1 minute.
- Add Broth and Worcestershire sauce.
- Bring to a boil lower heat to a simmer and cook for 10 more minutes.
- Add mashed potatoes stirring in till creamy smooth and heated throughout. Taste and adjust seasoning. Salt should wait till now because the mashed potatoes, broth and Worcestershire sauce all contain salt.
- Toast bread in oven and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions.
Nutrition Facts : Calories 517.9, Fat 22.8, SaturatedFat 10.2, Cholesterol 47.1, Sodium 640.1, Carbohydrate 48, Fiber 4.3, Sugar 9.9, Protein 13.7
CARAMELIZED ONION AND POTATO SOUP
Make and share this Caramelized Onion and Potato Soup recipe from Food.com.
Provided by Ex-Pat Mama
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 271.7, Fat 10.5, SaturatedFat 1.4, Sodium 15.6, Carbohydrate 41.6, Fiber 6.1, Sugar 8.2, Protein 4.8
SIMPLE CARAMELIZED ONION POTATO SOUP
Peel potatoes and dice into large chunks (this helps them cook faster) and chop celery. Add both into soup pot with the chicken broth. Simmer until veggies are tender and potatoes can be easily pierced with a fork, about 25 minutes. While your veggies are simmering, in a separate pan, add the chopped onions along with butter. Cook them very low and slow, stirring frequently so they don't burn or brown, but develop a deep caramel color, for 15-25 minutes. In the last 5 minutes or so, add the chopped garlic, and cook for the remaining few minutes. When your potatoes and celery are done, add the caramelized onions and garlic to the pot, and transfer to a food processor or blender. Blend until smooth. Return blended soup to the pot, and add your milk or cream until the desired thickness and creaminess is achieved (this all depends on preference!) About 2 cups milk or 3/4 cup heavy cream is a good ballpark, but adjust based on preferences! Serve immediately, with parmesan cheese and chopped chives!
Provided by Jess K.
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and dice into large chunks (this helps them cook faster) and chop celery.
- Add both into soup pot with the chicken broth. Simmer until veggies are tender and potatoes can be easily pierced with a fork, about 25 minutes.
- While your veggies are simmering, in a separate pan, add the chopped onions along with butter. Cook them very low and slow, stirring frequently so they don't burn or brown, but develop a deep caramel color, for 15-25 minutes.
- In the last 5 minutes or so, add the chopped garlic, and cook for the remaining few minutes.
- When your potatoes and celery are done, add the caramelized onions and garlic to the pot, and transfer to a food processor or blender. Blend until smooth. Return blended soup to the pot.
- Add milk or cream to finish, based on your preferences and desired thickness and creaminess.
- Serve immediately, garnished with parmesan and chopped chives!
ONION CARAMELIZED POTATOES
Make and share this Onion Caramelized Potatoes recipe from Food.com.
Provided by Harley Seashell Pri
Categories Low Protein
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- In a large stone baking dish (or of your preference as long as it is at least 9x13 and deep enough to accommodate the ingredients); melt the stick of margarine in the oven.
- When the margarine is melted, or extrememly soft, toss in the rest of the ingredients.
- Cover with aluminum foil.
- Bake in the pre-heated oven for 30 minutes.
- Take the dish out, carefully remove the foil (be mindful of the steam,) and stir the vegetables.
- Place in the oven (without the foil, this time) and bake for an additional 30 minutes or until the potatoes are fork tender.
- Enjoy!
CARAMELIZED ONION CREAM SOUP
Onion soup with a difference! A wonderful recipe taken from Inn On The Twenty Cookbook by Michael and Anna Olson. Great to serve at a dinner party.
Provided by Elly in Canada
Categories Onions
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 274.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 42.1, Sodium 245.2, Carbohydrate 22.2, Fiber 2.2, Sugar 7.6, Protein 6.1
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SUPER EASY CARAMELIZED ONION AND POTATO SOUP - CALIGIRL COOKING
From caligirlcooking.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Main Course, SoupCalories 253 per serving
- First, you’ll want to caramelize your onions. Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook, low and slow and stirring occasionally, until onions take on that beautiful caramel color. This may take up to 30 minutes. Be patient! You don’t want to cook the onions too fast and give them a burnt flavor.
- Once onions are sufficiently caramelized, add them to a large stockpot along with potatoes, chicken stock and peeled, whole garlic cloves. Bring to a boil, then reduce to medium heat and simmer until potatoes are tender when you poke them with a fork. Reduce heat to low.
- Use either an immersion blender or transfer the soup to a regular blender and purée until there are no longer any chunks. Transfer back to the stockpot on low heat (if using a regular blender), stir in heavy cream (if using) and season with salt and pepper to taste. Keep soup simmering on low while you make some crispy prosciutto to top it off!
- Heat a small nonstick sauté pan over medium-high heat. Once pan is hot, add slices of prosciutto and cook until crisp, flipping when necessary. Transfer to a cutting board and chop prosciutto into little pieces.
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