Loooozeeana Spicy Caramelized Onion Soup Recipes

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.

CARAMELIZED ONION SOUP WITH PEAR AND STILTON

Steps:

• Melt butter and Olive oil in large pot.
• Add diced onion and cook over medium heat until well browned and caramelized.
• Core, peel and dice pear.
• Add to onions, stirring until lightly browned.
• Add potatoes and chicken broth.
• Simmer, covered, until potatoes are tender.
• Puree with an immersion blender. (or regular blender).
• Add milk and 1 1/2 ounces of Stilton. Heat through.
• Serve garnished with remaining Stilton crumbled on top.

CARAMELIZED ONION SOUP WITH BLUE CHEESE CROUTONS

Steps:

• In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
• CROUTONS:.
• Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
• To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.

CREAMY CARAMELIZED ONION SOUP

Steps:

• In a medium pot, melt the butter over medium heat. Add onion and garlic. Stir continuously until onions are caramelized (brown, but not burned), about 30 minutes or more.
• Whisk in flour, cook for 2 minutes.
• Add milk or half-and-half, whisk until smooth.
• Add balsamic vinegar, Worcestershire sauce, salt, pepper, and broth. Let simmer for 20 minutes.
• Add vegetables, mix thoroughly, and let simmer for 20 minutes, or until vegetables are tender.
• Turn off heat and let it cool for a few minutes.
• Puree soup in batches until at least half of the soup is blended. Mix thoroughly.
• Cook over medium heat until hot.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.