Caramelized Onion Mashed Potato Soup Recipes

CARAMELIZED ONION MASHED POTATO SOUP!

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.

CARAMELIZED-ONION MASHED POTATOES

Steps:

• Boil whole russet potatoes in their skins until they're easily pierced with a knife; let cool slightly before peeling. While the potatoes are boiling, saute sliced white onions in olive oil or butter over low heat until soft and deeply caramelized. Mash the potatoes with milk or cream, butter, and salt and pepper to taste. Stir the caramelized onions into the potatoes just before serving.

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.

CARAMELIZED ONION MASHED POTATOES

Steps:

• Heat butter and olive oil in a large skillt over medium heat until butter is melted.
• Add onions; stir to coat with butter/oil.
• Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
• Remove cover, increase heat to medium-high.
• Sprinkle with sugar; stir to combine.
• Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
• If necessary, reduce heat to medium to keep onions from sticking.
• Stir in 1/2 tsp salt and 1/4 tsp pepper.
• *Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*.
• Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
• Add 2 tsp of the salt.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
• Return to saucepan; cover to keep warm.
• Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
• Reheat caramelized onions over medium heat until hot.
• Press potatoes through potato ricer into medium bowl or mash with potato masher.
• Stir in milk/butter until potatoes are creamy.
• Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.

SIMPLE CARAMELIZED ONION POTATO SOUP

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!

CARAMELIZED ONION MASHED POTATOES

Steps:

• Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.), Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender., Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with coarse salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes.
• In a medium saucepan, combine potatoes, garlic, and enough water to cover by 1 inch. Bring to a boil; add salt. Cover; reduce heat, and simmer until tender, 15 to 20 minutes. Drain, reserving 1 cup liquid.
• Return potatoes and garlic to pan. Add remaining 2 tablespoons olive oil; season with salt. Mash until smooth, adding reserved liquid as needed. Stir in onions, and serve immediately.