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
CARAMELISED ONION, POTATO AND HAM SOUP
I have 10kg of onions in my cupboard, the same of potatoes and a ham bone I needed to use. Here's what I came up with and i must say it's very tasty.
Provided by JustJanS
Categories Ham
Time 1h20m
Yield 2 litres soup
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium flame.
- Add the onions and cook gently for about 20 minutes or until well softened and golden, stirring occasionally.
- Add the sugar and vinegar, stir well and allow to cook for a further 10 minutes.
- Add the diced potato, ham, seasoning, stock, thyme and pepper; simmer gently for 30 minutes or until the potato is cooked through.
- Add the peas about 10 minutes before the soup is cooked.
- Add the cream, serve, and sprinkle with the parsley.
Nutrition Facts : Calories 1613.4, Fat 68.3, SaturatedFat 25.4, Cholesterol 222, Sodium 1520.6, Carbohydrate 171.4, Fiber 20.6, Sugar 44.1, Protein 79.5
DELICIOUS HAM AND POTATO SOUP
This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.
Provided by ELLIE11
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 19.5 g, Cholesterol 29.9 mg, Fat 10.5 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 393.7 mg, Sugar 3.8 g
CARAMELIZED ONION MASHED POTATO SOUP!
Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Recipe #203524 or Recipe #230921 can be followed for this soup for a different twist.
Provided by Rita1652
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil and butter in a large pot over medium high heat till it stops sizzling.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 15 minutes. Add garlic cook 15 minutes. Add pepper, pepper flakes, bay leaf, thyme and sugar.
- Pour in sherry, deglazing pot and reduce for 1 minute.
- Add Broth and Worcestershire sauce.
- Bring to a boil lower heat to a simmer and cook for 10 more minutes.
- Add mashed potatoes stirring in till creamy smooth and heated throughout. Taste and adjust seasoning. Salt should wait till now because the mashed potatoes, broth and Worcestershire sauce all contain salt.
- Toast bread in oven and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions.
Nutrition Facts : Calories 517.9, Fat 22.8, SaturatedFat 10.2, Cholesterol 47.1, Sodium 640.1, Carbohydrate 48, Fiber 4.3, Sugar 9.9, Protein 13.7
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 SOUP WITH ONIONS TO SPARE
This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
- Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.
Nutrition Facts : Calories 255 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 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 :
CHEF JOHN'S HAM AND POTATO SOUP
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
- Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
- With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 42.3 g, Cholesterol 74.7 mg, Fat 24.9 g, Fiber 4.1 g, Protein 15.8 g, SaturatedFat 12.7 g, Sodium 863.6 mg, Sugar 2.2 g
CARAMELIZED ONION CREAM SOUP
Onion soup with a difference! A wonderful recipe taken from Inn On The Twenty Cookbook by Michael and Anna Olson. Great to serve at a dinner party.
Provided by Elly in Canada
Categories Onions
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, melt butter over medium-low heat and add onions.
- Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
- Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
- Add remaining wine 1/3 at a time following above procedure until it is absorbed.
- Add sherry, stock, potato and fresh herbs.
- Bring to a simmer and cook until potato is tender.
- Remove from heat, carefully puree using hand blender.
- If you prefer a very smooth soup, strain mixture.
- Return soup to heat, add cream and season to taste.
- Bring to simmer before serving, do NOT allow soup to boil.
- Serve and enjoy!
Nutrition Facts : Calories 274.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 42.1, Sodium 245.2, Carbohydrate 22.2, Fiber 2.2, Sugar 7.6, Protein 6.1
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