Caramelized Onion Stuffed Baked Potato Recipes

CARAMELIZED ONION-STUFFED BAKED POTATO

Steps:

• Pierce potatoes with a fork; arroange on paper towels in microwave.
• Microwave on High for 10 minutes or until done.
• Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell.
• Combine potato pulp, 1/4 cup cheese, sour cream, salt& pepper.
• Spoon potato mixture evenly into shells.
• Melt butter in a nonstick skillet over medium heat.
• Add onion and sugar; saute 8 minutes or until browned.
• Stir in sherry, worcestershire sauce, thyme,& garlic.
• Cook 1 minute or until liquid evaporates scraping pan to loosen browned bits.
• Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese.
• Microwave on high 1 minute or until thoroughly heated.
• (Note: can also warm potatoes in oven for a few minutes if you're already using your oven.).

SWEET POTATOES WITH CARAMELIZED ONIONS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
• Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.

SIMPLE CARAMELIZED ONION POTATO SOUP

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!