Caramelised Onion Potato And Ham Soup Food

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CARAMELISED ONION, POTATO AND HAM SOUP



Caramelised Onion, Potato and Ham Soup image

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

2 tablespoons oil
4 large onions, finely sliced
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 kg potato, peeled and diced about 3/4 inch
2 cups diced cooked ham
8 cups chicken stock
1 teaspoon Emeril's Original Essence or 1 teaspoon seasoning, of your choice
1/2 teaspoon dried thyme
pepper
1 cup peas
1/2 cup cream
chopped parsley, to finish

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

POTATO AND CARAMELIZED ONION TART



Potato and Caramelized Onion Tart image

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1/2 box instant pie crust mix
2 tablespoons canola oil
2 large onions, thinly sliced
Salt and freshly ground black pepper
1 russet potato, sliced thinly
4 ounces cream cheese, softened
1 tablespoon Italian seasoning
1 tablespoon spicy brown mustard

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare the pie crust according to package instructions. Flatten into a disk and chill in the refrigerator while preparing the filling.
  • In a large saute pan over medium heat, heat the canola oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes. Remove from the heat.
  • In the meantime, using the slicing blade attachment of a food processor, or with a box grater, slice half the potato into 1/8-inch-thick slices. Place in cold water to avoid browning. (Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
  • In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper.
  • Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick. Place on a parchment-lined baking sheet. Spread the cream cheese mixture in an even layer over the pie crust, making sure to leave a 1-inch border around the edge.
  • Dry the potatoes thoroughly and place an even layer on top of the cream cheese, overlapping slightly to fit and keeping 1/2-inch from the edge of the cream cheese. Over the top of the potatoes place an even layer of caramelized onions. (Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Fold over the edges of the crust to create a 1-inch-wide border around the tart filling.
  • Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes. Allow to cool for 5 minutes before slicing.

CARAMELIZED VIDALIA ONION AND POTATO GRATIN WITH FRESH SAGE



Caramelized Vidalia Onion and Potato Gratin with Fresh Sage image

From the Great Big Food Show

Provided by Bobby Flay

Categories     side-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon unsalted butter
3 Vidalia (or other sweet variety) onion, peeled, halved and thinly sliced on a mandoline
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh sage leaves
6 large Idaho potatoes, peeled and sliced thinly on a mandoline
2 cups heavy cream

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
  • Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.

FRENCH ONION SOUP POTATO GRATIN



French Onion Soup Potato Gratin image

Provided by Food Network

Categories     side-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, wrapper reserved
5 large Spanish onions, sliced about 1/4 inch thick
Kosher salt and freshly ground black pepper
About 3/4 cup beef stock
2 tablespoons sherry
2 teaspoons Dijon mustard
3 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 pound Gruyere, shredded
8 ounces mozzarella, shredded
1 1/4 cups heavy cream
1 1/4 cups beef stock
One 4 1/2-ounce bag premade croutons, lightly crushed
One 3 1/2-ounce bag French fried onions

Steps:

  • For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
  • For the potato gratin: Preheat the oven to 400 degrees F.
  • Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
  • Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
  • Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
  • In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
  • In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
  • Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

CARAMELIZED ONION POTATO TART



Caramelized Onion Potato Tart image

Provided by Tyler Florence

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 large onion, sliced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large Russet potatoes, washed
2 to 3 tablespoons butter, broken into small pieces
Special equipment: parchment paper cut into large circle to fit saute pan

Steps:

  • Preheat oven to 350 degrees F.
  • Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
  • Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
  • Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
  • Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
  • Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
  • Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
  • Place the pan into the oven on the top rack and bake for about 45 minutes.
  • When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

ROSEMARY POTATOES WITH CARAMELIZED ONIONS



Rosemary Potatoes with Caramelized Onions image

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
CARAMELIZED ONIONS:
2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

Steps:

  • In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.

CARAMELIZED ONION-POTATO SOUP WITH HAM



Caramelized Onion-Potato Soup with Ham image

How to make Caramelized Onion-Potato Soup with Ham

Provided by @MakeItYours

Number Of Ingredients 11

This soup gets its depth of flavor from slowly cooking the onions until they become delightfully sweet and golden brown. Bacon, ham and potatoes add to the soup's heartiness, while fresh dill gives it a sophisticated touch. Fingerling potatoes work
8 oz. bacon, coarsely chopped
6 cups sliced halved onions (about 2 lb.)
5 large garlic cloves, minced
4 cups thinly sliced halved unpeeled new potatoes (about 1 lb.)
6 cups lower-sodium chicken broth
4 oz. ham, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill
1/2 cup sour cream

Steps:

  • This soup gets its depth of flavor from slowly cooking the onions until they become delightfully sweet and golden brown. Bacon, ham and potatoes add to the soup's heartiness, while fresh dill gives it a sophisticated touch. Fingerling potatoes work nicely if you can find them.
  • oz. bacon, coarsely chopped
  • cups sliced halved onions (about 2 lb.)
  • large garlic cloves, minced
  • cups thinly sliced halved unpeeled new potatoes (about 1 lb.)
  • cups lower-sodium chicken broth
  • oz. ham, chopped
  • 2 teaspoon salt
  • 4 teaspoon pepper
  • tablespoons chopped fresh dill
  • 2 cup sour cream

ONION CARAMELIZED POTATOES



Onion Caramelized Potatoes image

Make and share this Onion Caramelized Potatoes recipe from Food.com.

Provided by Harley Seashell Pri

Categories     Low Protein

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup margarine (I like Land-O-Lakes)
1 (2 ounce) packet Lipton Onion Soup Mix
7 potatoes, peeled and cut into chunks
1 onion, peeled and cut into chunks or thick rings
3 -5 stalks celery (optional)
3 -5 carrots (optional)

Steps:

  • Preheat oven to 375°F.
  • In a large stone baking dish (or of your preference as long as it is at least 9x13 and deep enough to accommodate the ingredients); melt the stick of margarine in the oven.
  • When the margarine is melted, or extrememly soft, toss in the rest of the ingredients.
  • Cover with aluminum foil.
  • Bake in the pre-heated oven for 30 minutes.
  • Take the dish out, carefully remove the foil (be mindful of the steam,) and stir the vegetables.
  • Place in the oven (without the foil, this time) and bake for an additional 30 minutes or until the potatoes are fork tender.
  • Enjoy!

SIMPLE CARAMELIZED ONION POTATO SOUP



Simple Caramelized Onion Potato Soup image

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

8 russet potatoes
8 cups chicken broth
1 cup celery, chopped
2 yellow onions
1 tablespoon butter
4 garlic cloves, chopped
1 teaspoon herbes de provence (dried thyme by itself will also work great.)
salt & pepper
milk or cream, to finish
fresh parmesan cheese, to finish
fresh chives, to garnish

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!

POTATOES AND CARAMELIZED ONION CASSEROLE



Potatoes and Caramelized Onion Casserole image

If desired sprinkle the top layer of potatoes with grated Parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter (can use more)
2 tablespoons olive oil
1 tablespoon minced fresh garlic (or to taste)
6 medium onions (about 6 cups, thinly sliced)
1/4 cup dry sherry
2 teaspoons finely chopped tarragon (can use more)
seasoning salt (or use white salt)
pepper
6 large yukon gold potatoes (peeled and thinly sliced) or 6 large russet potatoes (peeled and thinly sliced)
2 -3 cups chicken broth

Steps:

  • Set oven to 350 degrees.
  • Butter an 8-cup baking dish (or larger).
  • In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
  • Add in the garlic the last 5 minutes of cooking.
  • Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
  • Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
  • Top with 1/3 of the caramalized onion mixture.
  • Arrange another layer of potatoes over the onions, season with salt and pepper.
  • Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
  • Bring the chicken stock to a simmer and pour slowly over the potatoes.
  • Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
  • Bake for about 40 minutes.
  • Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
  • Cool for 10 minutes before serving.

SWEET POTATOES WITH CARAMELIZED ONIONS



Sweet Potatoes with Caramelized Onions image

Baked sweet potatoes are topped with slow cooked caramelized onions and red bell peppers. Serve with a dollop of sour cream or plain yogurt. Use large sweet potatoes for a delicious meatless main dish.

Provided by elsaw

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 2

Number Of Ingredients 6

2 sweet potatoes
1 tablespoon olive oil
2 red bell peppers, thinly sliced
1 sweet onion, thinly sliced
¼ cup fat-free sour cream
salt and pepper to taste

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.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 42.4 g, Cholesterol 5 mg, Fat 7.2 g, Fiber 7.2 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 15.5 g

CARAMELIZED ONION MASHED POTATO SOUP!



Caramelized Onion Mashed Potato Soup! image

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

3 large onions, peeled, halved and sliced in the food processor
2 tablespoons butter
2 tablespoons olive oil
6 garlic cloves, sliced
1 teaspoon pepper
1 pinch chili pepper flakes
bay leaf
1/2 teaspoon thyme
1 teaspoon sugar
1/3 cup sherry wine
4 cups low sodium nonfat beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
2 cups leftover mashed potatoes
4 -6 slices toasted bread (I used croissant halves)
1 -1 1/2 cup of grated swiss gruyere
scallion, thinly sliced, for garnish

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

HAM, ONION AND POTATO CASSEROLE



Ham, Onion and Potato Casserole image

A thick,comfort food casserole with a savoury flavor. This is an adaptation of a ham and potato casserole recipe I liked but wanted to play around with.

Provided by violinist

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb honey-roasted ham, cut in small cubes
1 -2 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk (for non-dairy use 1 1/2 c. rice dream rice milk)
salt
pepper
chives
dried basil
4 medium potatoes, peeled and sliced paper thin
1/2 cup chopped onion

Steps:

  • Pan fry ham and chopped onion in olive oil until onions are lightly browned.
  • While onions and ham are cooking, peel potatoes and slice paper thin.
  • Butter a medium casserole dish and place sauteed ham and onion inside.
  • Salt and pepper the ham and onions.
  • preheat oven at 325 degrees.
  • Melt butter in a sauce pan, remove from heat and blend in flour. Return to heat and add milk or rice dream rice milk. Stir over direct heat until sauce boils and thickens.
  • Arrange potatoes over ham and pour milk and flour mixture over them over them.
  • Sprinkle potatoes with chives and basil flakes.
  • Bake at 325 degrees until potatoes are tender, about 1 hour. Cover for first 1/2 hour then remove cover.

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From newengland.com


SCALLOPED POTATOES WITH HAM AND CARAMELIZED ONIONS – …
Set aside. In a hot pan, char the cubed ham for 3-4 minutes. Set aside. In a rectangular baking dish (12 x 16), spread the caramelized onion and ham. Peel the potatoes, rince them and slice them thinly with a sharp nice or a mandoline. Place the potatoes in rows and layers until you all of it are used. In a bowl, pour the milk and cream.
From bonappeteat.ca


CARAMELIZED ONION SCALLOPED POTATOES RECIPE - TABLESPOON.COM
Top with one-third of the caramelized onions and 1/4 cup of the shredded cheese. Repeat layers two more times. Top with remaining potatoes. Strain cream mixture, and pour evenly over potatoes. Sprinkle remaining 1/2 cup cheese on top. 5. Bake uncovered 1 hour to 1 hour 10 minutes or until potatoes are tender and mixture is bubbling and browned on top. …
From tablespoon.com


CREAMY POTATO, CARAMELIZED FENNEL, AND KALE SOUP
Once the fennel and onions were caramelized, I added some garlic, vegetable stock, diced potatoes, and plenty of salt and pepper.When the potatoes were cooked, I blended the soup using an immersion blender (one of the most handy, awesome kitchen tools you can have!). You can also use a regular blender, or just mash the veggies with a potato masher …
From bowlofdelicious.com


SEARCH PAGE - FOOD NETWORK UK
Smoked ham, Gruyere and caramelised onion frittata. Easy. 1) Preheat the oven to 200C/Gas 6. In a large bowl, whisk together the eggs, cream, Gruyere cheese, salt and pepper until foamy. 2) Melt the butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mi . Prep Time. 10 mins. Cook Time. 20 mins. Serves. 4. Onion, …
From foodnetwork.co.uk


POTATO SOUP WITH HAM BONE RECIPE - FOOD NEWS
10 Best Ham Bone Potato Soup Recipes. Directions Place ham bone, onion, water, celery seeds, white and black peppers in a dutch oven. Bring to a boil over medium heat and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, and return meat to the pot. Add diced potatoes and return ...
From foodnewsnews.com


10 BEST SPLIT PEA SOUP WITH HAM AND POTATOES RECIPES | YUMMLY
potato, diced ham, bacon, onion, chicken broth, bay leaf, celery stalk and 1 more. Hearty Ham Split Pea Soup A Cork, Fork, and Passport. chopped ham, split peas, celery, bay leaf, fresh thyme, carrots and 8 more. Slow Cooker Split Pea Soup Quick German Recipes. green peas, savory, water, ham bone, potatoes, pepper, celery and 5 more. Ingredients German Split Pea …
From yummly.com


HOW TO MAKE CHEESY POTATO AND HAM SOUP? – FOOD & DRINK
With onion, garlic, and aroux (roux); then vegetable stock (with broccoli and carrots); and veggie stock (with green onions and caramelized tomatoes. The very end contains half-and-half and fresh-grated cheddar cheese, giving the dish a velvety smooth texture.
From smallscreennetwork.com


ROASTED LEEK, POTATO AND BACON SOUP WITH CARAMELISED ...
Allow the roasted leek halves to cool before adding to a saucepan with the potatoes, bacon and chicken stock. Season to taste, bring to a simmer, cover and cook until potato breaks down and soup thickens (about 20 to 25 minutes). While the soup is simmering, add the balsamic vinegar and brown sugar to a small bowl and stir until sugar dissolves ...
From goodfood.com.au


CARAMELIZED ONION MASHED POTATOES - BASILMOMMA
Heat olive oil in a small skillet over medium-low heat. Add onions and saute, stirring occasionally, until onions are fragrant and golden brown (about 45 minutes). Fill a large pot with water, add potatoes, and bring to a boil over high heat. Reduce heat to medium-high and boil until potatoes can be easily pierced with a fork (about 15 minutes ...
From basilmomma.com


HAM AND CARAMELIZED ONION TART . . . - SOUTH DUNDAS INBOX ...
In Auckland, New Zealand, Toto Pizza delivers Italian-style pies by the meter to hungry office workers. Delectable toppings include this combination of caramelized onions, sweet ham, mozzarella, and fragrant rosemary. SERVES 8 Ingredients 1⁄2 cup olive oil, plus more for drizzling 1 medium yellow onion, thinly sliced Kosher salt and freshly ground black pepper, to taste 1 …
From southdundasinbox.com


CARAMELISED ONION, POTATO AND HAM SOUP RECIPE - FOOD.COM ...
Jun 26, 2017 - 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.
From pinterest.co.uk


LEEK AND POTATO SOUP WITH SERRANO HAM STRIPS AND ...
This kind of soup in Spain is often known as Porrupatata (leek and potato) with out the ham. Leek and potato soup with Serrano ham strips and caramelized onion Ingredients: 5 table spoons of extra virgin olive oil 4 shallots 4 leeks chopped in slices 2 medium peeled potatoes, and cut in slices of ½ cm thick Salt and peppers al gusto 2 pints of ...
From ferpineiro.wordpress.com


CARAMELISED ONION POTATO AND HAM SOUP RECIPES
Caramelised Onion Potato And Ham Soup Recipes. SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA "The caramelized onions add a great sweet note that balances out the saltiness of the ham and the nutty gruyere cheese," says Tyler. Provided by Tyler Florence. Time 35m. Yield 4 to 6 servings. Number Of Ingredients 11. Ingredients; 8 …
From tfrecipes.com


SWEET POTATO, CARAMELIZED ONION AND APPLE CIDER SOUP ...
Preparation. 1. Preheat the oven to 400 degrees F. 2. Bake the potatoes until tender, about 1 hour. Set aside to cool, then peel. 3. While the potatoes are baking, heat the butter in a large saucepan over medium high heat. Stir in the onions, adjust the heat to medium, and saute until golden brown and very tender, about 20 – 25 minutes ...
From fairshares.org


SEARCH PAGE - FOOD NETWORK
Red Pepper Soup with Toasted Cumin. Easy. 1) Put the oil in a large skillet and add the red onion and garlic. Cook until the onions are soft, about 4 minutes, and then add the spices and cook for 10 seconds. Add the red peppers and cook for about 2 minutes and then pour in the vegetable stoc. Prep Time.
From foodnetwork.co.uk


POTATO, CHEESE AND CARAMELIZED ONION PEROGIES WITH HAM AND ...
Potato, Cheese and Caramelized Onion Perogies with Ham and Mustard Brown Butter Sauce Recipe By: Emily Dough: 1 cup water 1/2 cup Butter, melted 1 Egg 3 3/4 cup Flour Dash of Salt Filling: 3 Cups Mashed Potatoes 2 cups Shredded Cheddar Cheese 2 Medium Onions, chopped and caramelized 2 Tbsp Sour Cream Salt Pepper Sauce: 1 cup Chicken …
From theopenpantry.blogspot.com


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