Caramelized Onion And Potato Scramble Recipes

CARAMELIZED ONION POTATO TART

Steps:

• Preheat oven to 350 degrees F.
• Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
• Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
• Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
• Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
• Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
• Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
• Place the pan into the oven on the top rack and bake for about 45 minutes.
• When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

ONION CARAMELIZED POTATOES

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!

ROSEMARY POTATOES WITH CARAMELIZED ONIONS

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.

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 & POTATO SCRAMBLE

Steps:

• In a small bowl, beat the eggs with the milk.
• Season with salt and pepper; set aside.
• In a large non stick skillet over medium heat, melt butter and sauté the onion for about 5 minutes or until golden and tender.
• Stir in the potato, carrot and peas.
• Add the egg mixture to the veggie mixture in the pan and reduce the heat to medium low.
• As the mixture begins to set, gently move the spatula across the bottom and sides of the skillet to form large, soft curds.
• Cook until the eggs are set and no visible liquid egg remains, but the eggs are still moist.
• Serve immediately.