Caramelized Onion And Fennel Mashed Potatoes Recipes

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CARAMELIZED-ONION MASHED POTATOES



Caramelized-Onion Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Number Of Ingredients 0

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 FENNEL MASHED POTATOES



Caramelized Onion and Fennel Mashed Potatoes image

Pureed vegetables are comforting and healthy side dishes that pair well with simply grilled or roasted meat or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

3 pounds Yukon gold potatoes, about 8 medium potatoes
1 Vidalia onion, peeled and coarsely chopped, about 1 cup
1 fennel bulb, core removed, coarsely chopped
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 eight-ounce container low-fat sour cream
1 cup 1 percent milk
Olive-oil cooking spray

Steps:

  • Place potatoes in a large saucepan with enough cold water to cover. Place over high heat, and bring to a boil. Reduce heat to simmer, and cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain in a colander, and carefully remove skins. Pass potatoes through a ricer into a large bowl.
  • Meanwhile, coat a large saute pan with olive-oil cooking spray, and place over medium heat. Add onion, fennel, sugar, salt, and pepper, and saute until onions are tender and caramelized, about 15 minutes. If pan begins to brown before fennel and onion are cooked, add water, 1/4 cup at a time, and continue cooking. Transfer fennel mixture to the bowl of a food processor, add sour cream, and puree until mixture is smooth. Place milk in a small saucepan, and bring to a boil. Whisk milk and sour-cream mixture into potatoes until smooth and fully incorporated. Serve.

Nutrition Facts : Calories 161 g, Cholesterol 1 g, Fat 3 g, Fiber 3 g, Protein 6 g, Sodium 330 g

COLORADO LAMB AND CARAMELIZED ONION MASH WITH LAMB FENNEL ESSENCE



Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 23

2 Colorado lamb top rounds
1 bunch fresh rosemary
1 bunch fresh thyme
10 crushed garlic cloves
1/8 cup canola oil, plus 1 tablespoon
1 cup lamb scraps, from your butcher, cleaned of all fat
1/2 cup canola oil
1/4 cup red wine vinegar
3 thyme sprigs
1 teaspoon fennel seeds
1 cup red wine
1 cup veal demi-glace
Water
Salt
2 tablespoons cold butter
Caramelized Onion Mashed Potatoes, recipe follows
4 potatoes, peeled and quartered
1 tablespoon kosher salt
4 tablespoons butter, plus 2 tablespoons butter
1/2 cup heavy cream
2 yellow Spanish onions
2 tablespoons butter
Salt

Steps:

  • Remove all fat from the lamb top rounds and discard. Combine rosemary, thyme, garlic, and 1/8 cup canola oil. Marinate lamb in herb-garlic mixture, covered and refrigerated, overnight.
  • For the Lamb Fennel Essence: Trim lamb scraps and dice into 1/8-inch cubes. Heat canola oil until just smoking. Pan fry lamb in batches. Cook until lamb is evenly caramelized dark brown, but not burnt. Strain off fat and de-glaze pan with vinegar and scrape fond from bottom of pan. Add thyme, fennel seeds, and red wine to pot. Reduce. Add demi-glace and simmer very slowly for 2 to 3 hours.
  • Add water to bring sauce up to original volume as needed. Reduce by half and season with salt. Strain through fine chinois. Adjust seasoning.
  • To finish, bring one cup of sauce to boil. Whip in two tablespoons of cold butter and check seasonings.
  • For The Lamb: Preheat oven to 450 degrees F.
  • Remove lamb from marinade. Season well with salt. Sear the lamb over high heat with one tablespoon oil in ovenproof pan. Sear to a dark brown, then turn lamb over, and transfer to the oven for 7 to 10 minutes, for medium rare. Remove from oven, cover with foil, and allow to rest for 5 minutes before slicing.
  • Place potatoes and salt in a large pot. Add cold water and cover. Bring to a boil. Reduce to a simmer and cook until completely tender, about 30 minutes. Drain well in a colander.
  • Combine 4 tablespoons butter and cream in a saucepan over low heat and heat until butter is melted.
  • Peel onions and slice thin as possible. To very hot skillet, add 2 tablespoons butter, then onions, and salt. Stir and continue to cook over high heat until they color. Then reduce heat and caramelize to a chestnut brown color.
  • Mash the cooked potatoes into the pot they were cooked in. Keep potatoes warm over a very low flame, stirring in the cream and butter and onion mixture. Taste and adjust the seasonings.

MASHED POTATOES WITH CARAMELIZED ONIONS



Mashed Potatoes with Caramelized Onions image

Serve these flavorful mashed potatoes with Braised Brisket.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 5

3 tablespoons olive oil
2 large onions, finely chopped
Coarse salt
2 1/2 pounds Yukon gold potatoes, peeled and quartered
4 garlic cloves, crushed

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.

Nutrition Facts : Calories 150 g, Fat 5 g, Fiber 3 g, Protein 4 g

CARAMELIZED ONION MASHED POTATOES



Caramelized Onion Mashed Potatoes image

Caramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon canola oil
2 large onions, thinly sliced
1 teaspoon salt, divided
1-1/2 pounds medium red potatoes, quartered
3 garlic cloves, peeled and halved
1/3 cup reduced-fat sour cream
3 tablespoons fat-free milk
1/4 teaspoon pepper
1 tablespoon butter, melted
1/2 cup shredded reduced-fat cheddar cheese
2 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 528mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

CARAMELIZED ONION MASHED POTATOES



Caramelized Onion Mashed Potatoes image

Make and share this Caramelized Onion Mashed Potatoes recipe from Food.com.

Provided by AZPARZYCH

Categories     Potato

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter
3 tablespoons olive oil
2 1/4 lbs onions, chopped (about 7 cups)
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 lbs russet potatoes, peeled and cubed (1 inch)
3 teaspoons salt, divided
2/3 cup whole milk
2 tablespoons unsalted butter
1/4 teaspoon pepper

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.

CARAMELIZED ONION AND FENNEL RISOTTO



Caramelized Onion and Fennel Risotto image

A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this recipe. "It's even more difficult when you don't like squash, root vegetables or sweet potatoes."

Provided by Tara Parker-Pope

Categories     dinner, main course

Time 1h

Yield Serves 6

Number Of Ingredients 13

1 small bulb fennel, sliced thin
1 medium onion, sliced thin
1 tablespoon olive oil
3 tablespoons butter, divided (use Earth Balance to make it vegan)
1/4 teaspoon sea salt
1/4 teaspoon sugar
2 cloves garlic, minced
2 cups Arborio rice
1 1/2 cups dry white wine
2 tablespoons fresh rosemary leaves, minced
Handful of fresh parsley, minced
4 cups vegetable broth, heated
3/4 cup grated Parmesan cheese (omit Parmesan to make it vegan)

Steps:

  • In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
  • Simmer broth in a separate pot on the stove.
  • To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams

CARAMELIZED ONION AND HORSERADISH MASHED POTATOES



Caramelized Onion and Horseradish Mashed Potatoes image

What a wonderful addition to plain mashed potatoes! These go really well with a grilled steak, ribs, or a grilled tuna steak.Originally from Cooking Light, it's comfort food fit for company!

Provided by Leslie in Texas

Categories     Potato

Time 45m

Yield 3/4 cup per serving, 8-10 serving(s)

Number Of Ingredients 11

1/4 cup light butter
4 cups chopped onions
2 teaspoons brown sugar
1 tablespoon white balsamic vinegar (optional)
2 1/2 lbs peeled and cubed baking potatoes
1/2 cup 2% low-fat milk
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons prepared horseradish
1 tablespoon light mayonnaise or 1 tablespoon fat-free mayonnaise
1/2 teaspoon salt

Steps:

  • Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat.
  • Add onion and sugar; sauté 10 minutes or until caramelized.
  • Remove from heat and stir in vinegar if desired.
  • Place potatoes in a saucepan and cover with water.
  • Bring to a boil; reduce heat and simmer for 15-20 minutes or until tender.
  • Drain and return potatoes to pan.
  • Add 3 tablespoons butter and milk; mash to desired consistency.
  • Cook 2 minutes or until thoroughly heated through, stirring constantly.
  • Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended.
  • Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.
  • Serve.

Nutrition Facts : Calories 218, Fat 5.5, SaturatedFat 2.9, Cholesterol 9.6, Sodium 309.4, Carbohydrate 39, Fiber 4.3, Sugar 7, Protein 4.7

SCALLOPED POTATOES WITH CARAMELIZED FENNEL



Scalloped Potatoes with Caramelized Fennel image

Provided by Molly Stevens

Categories     Milk/Cream     Cheese     Potato     Side     Bake     Thanksgiving     Vegetarian     High Fiber     Casserole/Gratin     Fennel     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, room temperature, divided
1 tablespoon extra-virgin olive oil
2 fennel bulbs (about 1 1/2 pounds), trimmed, quartered, cored, thinly sliced (about 6 cups)
Kosher salt, freshly ground pepper
1/2 cup dry white wine or dry vermouth
2 bay leaves
2 1/2 pounds waxy potatoes (such as Yukon Gold), peeled, sliced 1/8" thick
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, halved
1 cup shredded Comté or Gruyère

Steps:

  • Preheat oven to 350°F. Coat a 13x9x2" or other 3-quart baking dish with 1 tablespoon butter; set aside.
  • Heat remaining 1 tablespoon butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.
  • Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1-2 tablespoons water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside.
  • Bring remaining bay leaf, potatoes, cream, milk, and garlic to a simmer in a large wide pot (watch carefully; do not let mixture boil over). Season with salt and pepper and cover with lid slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.
  • Using a slotted spoon, transfer 1/3 of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with 1/3 cup Comté. Cover with half of fennel. Repeat process, finishing with remaining 1/3 cup Comté. Pour cream mixture over. Cover gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer. DO AHEAD: Gratin can be made 1 day ahead. Let cool; cover and chill. Rewarm, covered, in a 350°F oven for 20 minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer.

ROSEMARY POTATOES WITH CARAMELIZED ONIONS



Rosemary Potatoes with Caramelized Onions image

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

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
CARAMELIZED ONIONS:
2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

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.

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From lindasbestrecipes.com


CARAMELIZED ONION MASHED POTATOES RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 15 minutes or until golden. Place potatoes in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain. Stir in buttermilk, butter, salt, and black pepper; mash with a ...
From myrecipes.com


ROASTED GARLIC AND CARAMELIZED ONION MASHED POTATOES
2015-11-22 Preheat oven to 400 degrees (F). Remove excess papery skins from garlic bulbs and carefully slice off the top of the bulbs; place in a small oven-safe baking dish, drizzle with 3 teaspoons of olive oil. and wrap the bowl in heavy-duty foil. Bake for 40 minutes, or until the inner garlic cloves have softened.
From bakerbynature.com


CARAMELIZED ONION MASHED POTATOES - JAMIE GELLER
2019-02-10 1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot. 2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened ...
From jamiegeller.com


PARSNIP MASHED POTATOES RECIPE | PCC COMMUNITY MARKETS
Put potatoes and parsnips into a large pot of boiling water and cook until they are easily pierced with a fork. Drain. Return potatoes and parsnips to the pot and mash by hand with a potato masher. Add butter, cheese, milk, salt and pepper. Continue to mash until the desired consistency is …
From pccmarkets.com


JALAPENO MASHED POTATOES - THERESCIPES.INFO
In a large pot, add the potatoes and cover with water. Heat the water over high until boiling, then reduce the temperature to medium-low. Simmer the potatoes for 10 to 15 minutes, or until the potatoes are soft. Drain the potatoes and place them back in the large pot. Mash the potatoes until smooth (or your preferred level of smoothness).
From therecipes.info


PEPPER ONION POTATO SKILLET - THERESCIPES.INFO
Easy Skillet-Fried Potatoes Recipe great www.thespruceeats.com. Heat the vegetable oil in a large, heavy, nonstick skillet or electric skillet over medium heat. Add the sliced onion and sauté until the onion is tender and translucent. Add the red bell pepper and garlic (if using), and cook for 1 minute longer. Add the diced potatoes, paprika, about 1/2 teaspoon salt, along with the …
From therecipes.info


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