Caramelized Onion And Mushroom Bisque Recipes

CARAMELIZED ONION AND MUSHROOM BISQUE

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
• In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.

CARAMELIZED ONION AND MUSHROOM QUINOA

Steps:

• In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
• Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
• Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.

PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
• Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.

CARAMELIZED GARLIC-ONION BISQUE

Steps:

• Melt oil and butter in a large heavy pot over moderately low heat. Add garlic and cook, stirring occasionally, until golden brown and caramelized, 10 to 12 minutes. Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 minutes. Stir in potato, vinegar, and rosemary. Increase heat to high and sauté), stirring, for 2 minutes. Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.
• Purée soup in 3 batches in blender (use caution when blending hot liquids) until very smooth. Stir in cream and buttermilk and season with salt and white pepper. Serve hot.

CARAMELIZED ONION & ROASTED GARLIC BISQUE

Steps:

• Preheat oven to 350°F.
• Remove the papery outer skin from garlic, but do not peel or separate cloves.
• Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
• Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
• Set pulp aside.
• Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
• Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
• Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
• Add garlic pulp, remaining salt and milk to onion mixture.
• Simmer 8 minutes or until thoroughly heated.
• Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
• Garnish with sour cream and toasted caraway seeds (optional).

CARAMELIZED ONION AND MUSHROOM MATZO BREI

Steps:

• In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
• Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
• Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
• Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.

CARAMELIZED MUSHROOM AND ONION DIP

Steps:

• In nonstick skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until softened, about 10 minutes.
• Reduce heat to medium-low and cook, stirring often, until evenly golden, about 30 minutes.
• Meanwhile, in food processor or using knife, finely chop mushrooms.
• Add to pan along with garlic, parsley, salt and pepper.
• Increase heat to medium-high; sauté until no liquid remains, 8 to 10 minutes.
• Scrape into bowl; let cool.
• Stir in sour cream, mayonnaise and half of the chives; transfer to serving bowl.
• (Make-ahead: Cover and refrigerate for up to 3 days.) Sprinkle with remaining chives.