Brussels Sprouts Soup With Caramelized Onions Recipes

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BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS



Brussels Sprouts Soup with Caramelized Onions image

I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.

Provided by carenough2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
3 onions, thinly sliced
1 tablespoon sugar
1 pound Brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
4 cups chicken stock
salt and ground black pepper to taste
½ cup sour cream
4 dashes hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

  • Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
  • Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
  • Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
  • Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 31.5 g, Cholesterol 13.4 mg, Fat 10.5 g, Fiber 7.3 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 801.3 mg, Sugar 13.4 g

CARAMELIZED ONION-PECAN BRUSSELS SPROUTS



Caramelized Onion-Pecan Brussels Sprouts image

Caramelized onion, pecans and Brussels sprouts make a delicious side dish for your fall meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h35m

Yield 8

Number Of Ingredients 6

1 lb fresh Brussels sprouts
1 large onion, halved lengthwise, thinly sliced
1/4 cup butter or margarine
1 cup broken pecans
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cut Brussels sprouts in half; cut each half crosswise into thin slices. Place sprouts and onion in separate resealable food-storage plastic bags; seal bags. Refrigerate 8 hours.
  • In large heavy skillet, melt butter over medium-high heat. Cook pecans in butter 5 minutes, stirring frequently, until toasted. Remove from skillet.
  • Add onion to skillet. Cook 15 minutes, stirring occasionally, until caramel colored. Add Brussels sprouts and toasted pecans. Cook about 3 minutes, stirring frequently, until sprouts are tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 180, Carbohydrate 9 g, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg

BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS



Brussels Sprouts Soup with Caramelized Onions image

I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.

Provided by carenough2

Categories     Vegetable Soup

Time 1h10m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
3 onions, thinly sliced
1 tablespoon sugar
1 pound Brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
4 cups chicken stock
salt and ground black pepper to taste
½ cup sour cream
4 dashes hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

  • Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
  • Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
  • Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
  • Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 31.5 g, Cholesterol 13.4 mg, Fat 10.5 g, Fiber 7.3 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 801.3 mg, Sugar 13.4 g

BRUSSELS SPROUTS SOUP



Brussels Sprouts Soup image

"I've always liked brussels sprouts but had few ways to prepare them until I discovered this simple and sensational soup, remarks Suzanne Strocsher of Bothell, Washington.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1 medium potato, peeled and cubed
2 tablespoons butter
1 pound brussels sprouts or frozen brussels sprouts, thawed
3 cups chicken broth
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon curry powder
1/8 teaspoon pepper
1 egg yolk
1/4 cup heavy whipping cream
Sour cream and paprika, optional

Steps:

  • In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.

Nutrition Facts :

BRUSSELS SPROUTS WITH ONION



Brussels Sprouts With Onion image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 pint Brussels sprouts (about 3/4 pound)
Salt to taste
2 tablespoons butter
2 tablespoons minced onion
1/4 teaspoon ground cumin
Freshly ground pepper to taste

Steps:

  • Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
  • Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
  • Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams

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