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
CARAMELIZED ONION MASHED POTATOES
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
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.
FAST MASHED POTATO SOUP
You won't recognize the leftover mashed potatoes in this excellent tasting soup from Dorothy Bateman of Carver, Massachusetts. "Topped with chives, it's especially good on chilly fall evenings, she notes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, saute onion in butter until tender. Add the milk, potatoes, salt and celery salt if desired and pepper; heat through. , Sprinkle with chives.
Nutrition Facts : Calories 192 calories, Fat 6g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 401mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
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!
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.
ONION MASHED POTATOES
Instead of having the same mashed potatoes, spice up your mashed potatoes with onions. They are so easy to make and compliment any main dish.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.
Nutrition Facts :
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SUPER EASY CARAMELIZED ONION AND POTATO SOUP
From caligirlcooking.com
- 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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