CRUSTLESS CARAMELIZED ONIONS AND CHEESE
Buttery and delicious! Mellow and creamy, this quiche is a wonderful addition to a nice green salad!
Provided by ReboobyQ
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
- Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 2 g, Cholesterol 113.1 mg, Fat 15.2 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 8.3 g, Sodium 149.1 mg, Sugar 0.7 g
CARAMELIZED FRENCH ONION SOUP
Carmelized onions give a touch of sweetness to this easy french onion soup, topped with toasted cheese bread. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute onion in butter until tender. Sprinkle with sugar and Worcestershire sauce; cook and stir for 13-15 minutes or until onion is caramelized. , Add the broth, wine or water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place bread on an ungreased baking sheet. Broil 4 in. from the heat until toasted. Turn; sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls; top with toast.
Nutrition Facts :
CARAMELIZED ONION AND PARMESAN CHEESE SOUP
Caramelized onions with garlic, fresh herbs, a touch of cream, and freshly grated Parmigiano-Reggiano cheese. This is an Emeril recipe.
Provided by Hag chef
Categories Onions
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, heat the olive oil.
- When the oil is hot, add the onions, garlic cloves, and bay leaves.
- Season with salt and pepper.
- Saute the onion mixture until the onions are caramelized, about 7 minutes.
- Stir in the stock, minced garlic, basil, and thyme.
- Bring the liquid up to a boil.
- Reduce to a simmer and simmer for 40 minutes.
- Turn the heat up and whisk in the bread and cream.
- Continue whisking until the bread has dissolved into the soup for about 10 minutes.
- With a hand-held blender, puree the soup until smooth.
- Whisk in the Parmigiano-Reggiano cheese and parsley.
- Season with salt and pepper.
Nutrition Facts : Calories 402.5, Fat 18.9, SaturatedFat 7.7, Cholesterol 41.6, Sodium 1616.5, Carbohydrate 42.3, Fiber 2.3, Sugar 7.5, Protein 15.8
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 PARMESAN ONIONS
Good on it's own and also can be used to top casseroles, put in sandwiches, top baked potatoes, etc. You have the option of adding breadcrumbs or not.
Provided by Sharon123
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place oil and butter in a medium skillet on medium high heat to melt butter.
- Mix onion slices with salt and sugar.
- Add to oil/butter mixture.
- Turn heat down to medium.
- Cook, stirring occasionally until onions are caramelized to a light golden brown, about 15-20 minutes.
- Adjust seasoning. If using breadcrumbs, combine the bread crumbs and Parmesan cheese and toss with the onions.
- Keep warm.
- If not using breadcrumbs, toss the Parmesan cheese with the onions.
- Keep warm.
- Variations:.
- If you wish, you may add a dash of balsamic vinegar or soy sauce.
Nutrition Facts : Calories 124, Fat 10.1, SaturatedFat 3, Cholesterol 8.7, Sodium 332.6, Carbohydrate 8.2, Fiber 1.1, Sugar 3.8, Protein 1.2
CARAMELIZED ONION & CHEESE PASTRIES
I came up with this as an appetizer for my Christmas dinner, but now I serve it year round. I love French onion soup, and the caramelized onions, herbs and Swiss cheese make this taste like French onion soup in crisp, flaky crust. Don't worry about little tears as you work with the phyllo because after it's folded the tears and uneven edges disappear.-Elizabeth Brough, Eighty Four, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in butter until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Stir in the paprika, salt, thyme and pepper. Remove from the heat; cool. Stir in Swiss cheese., Lightly brush one sheet of phyllo dough with some of the melted butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Cut the two layered sheets into three 14x3-in. strips. Place 1 teaspoon of onion mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and with remaining sheets of phyllo and onion mixture., Place triangles on greased baking sheets. Sprinkle with Parmesan cheese. Bake at 375° for 15-17 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 64 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMELIZED-ONION AND PARMESAN CREAM SCONES
Categories Bread Milk/Cream Onion Brunch Side Bake Thanksgiving Parmesan Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12
Number Of Ingredients 7
Steps:
- Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; sauté until golden. Season with salt and pepper.
- Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing evenly apart.
- Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
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