Spicy Fried Onion Soup Recipes

OLD-FASHIONED ONION SOUP

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

DEEP-FRIED ONIONS WITH DIPPING SAUCE

Steps:

• Cut onion into 1-in. wedges and separate into pieces. In a shallow bowl, combine the flour, paprika, garlic powder, cayenne and pepper., For batter, in another shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt and pepper. Stir in beer. Dip onions into the flour mixture, then into batter and again into flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onions, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, combine the sauce ingredients. Serve with onions.

SPICY FRIED ONION SOUP

Steps:

• Peel all onions. Chop 2 finely, and slice the other two into thin rings.
• Heat oil in a frying pan until rippling . Turn down slightly and add onions. Cook until soft and starting to brown.
• Meanwhile bring 6 cups of water to the boil in a large pan. Add vegetable stock and stir until melted.
• Add cooked onions, bring to the boil, and turn down to a simmer. Add salt and pepper to taste.
• Simmer for 10-15 minutes (you can simmer for longer if you want a stronger onion flavour).
• Mix cornflour in a small bowl with a small amount of water until liquified. Add to soup and stir until soup thickens.
• Serve with wholemeal bread rolls.

SPICY ONION RINGS

Steps:

• Heat approximately one inch vegetable oil over medium high heat.
• Test the oil by putting a small cube of bread into the oil.
• If it turns brown after half a minute, the oil is ready.
• Cut the ends off the onion and peel the outer layers.
• Cut the onion into 3/4 inch slices and separate into rings.
• Mix together the pancake mix and beer.
• Add the paprika, chili powder and cayenne pepper to the mix.
• Take 5-6 of your "rings" and coat the rings of onion in the batter then fry for approx 5 minutes until both sides are golden brown.
• Turn over once during the frying process so both sides are cooked.
• Remove from oil and place on paper towels to drain.
• Season the onion rights with salt while they are still hot.
• Repeat until the rings are all fried.

SPICED ROOT SOUP WITH CRISP SPICED ONIONS

Steps:

• Peel and halve the onions through the root, then slice thinly lengthways. Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the mustard and cumin seeds and fry until nicely browned.
• Add vegetables and curry paste and stir until well coated. Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 mins, until the vegetables are tender. Meanwhile, heat the remaining tbsp of oil in a small pan, add the onions and fry quickly until crisp and browned. Tip onto kitchen paper.
• Purée the soup in batches, then return to the pan and stir in most of the yogurt. Taste and add salt, if necessary. Reheat gently, then ladle into bowls and top each with a spoonful of yogurt, some fried onions and a scattering of roughly chopped coriander or parsley.

SPICY SWEET POTATO & ONION SOUP

Steps:

• Add oil to your soup pan and fry the onion, peppers, garlic and chilli powder untill the onions are starting to turn golden.
• Add the diced sweet potato and fry for a further 2 minutes.
• Add the boiling water stock cube, salt, pepper, mixed herbs and Worcestershire sauce.
• Simmer for about 30-40 minutes.
• Taste soup to see if any more herbs/spices etc are needed, add more if required.
• Pour soup into a blender and blend until smooth.
• If your soup is too think add a dash more boiling water until desired consistancy is reached - i like mine thick like a broth.
• Enjoy with a buttered crusty bread roll.