Caramelized Onion Soup Au Gratin Low Carb But You Wont Notice Food

CARAMELIZED ONION SOUP AU GRATIN (LOW CARB, BUT YOU WON'T NOTICE

Steps:

• In a 3- to 4-quart pan, combine onion, shallots, butter, and Splenda over medium heat.
• Cook, stirring often, until onion is slightly caramelized and tastes very sweet, about 35 minutes.
• (If onion begins to brown too quickly, reduce heat to medium-low.) To pan, add broth and sherry.
• Bring to a simmer over medium-high heat.
• Pour soup into ovenproof bowl.
• Top with Wasa and cheese.
• Place bowl on baking sheet; broil 6 inches from heat until cheese is bubbling and lightly browned, about 3 minutes.

CARAMELIZED ONION AND MUSHROOM SOUP

Steps:

• Place porcini in a bowl. Cover with 2 cups boiling water; let sit until softened, about 20 minutes. Remove from liquid. Finely chop, and set aside. Strain liquid through fine cheesecloth or a coffee filter, discarding grit; set aside.
• Place orzo in a large skillet over medium-low heat. Toast, stirring continuously, until light golden, about 6 minutes. Remove from heat; set aside.
• Bring a pot of water to a boil; add toasted orzo; cook until al dente, 3 to 4 minutes. Drain, and set aside.
• Warm olive oil in a stockpot over low heat. Add Vidalia onion, yellow onion, shallot, and thyme; cook, stirring occasionally, until onions are very soft and golden brown, 45 to 50 minutes. Increase heat to medium; add cremini mushrooms; saute, stirring frequently, until mushrooms have softened and browned, about 8 minutes. Add Madeira; cook 1 minute more. Add reserved porcini, reserved strained liquid, beef stock, salt, and pepper; bring to a simmer. Add reserved pasta; continue to cook until pasta is heated through, about 2 minutes more. Serve immediately, garnished with chopped parsley.

CREAMY CARAMELIZED-ONION SOUP

Steps:

• Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
• Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
• Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
• Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

ONION SANDWICH AU GRATIN

Steps:

• Let soak the onion in cold water for 30 minutes. Drain.
• Put the onion in a saucepan. Add boiling water. Bring to boil. Let simmer, covered, until onions are tender. Drain.
• Spread the onion on the slices of toasted bread. Garnish each one with a slice of cheese. Sprinkle with paprika. Broil in oven until cheese is melted and ligthly golden.

CREAMY CARAMELIZED ONION SOUP

Steps:

• In a medium pot, melt the butter over medium heat. Add onion and garlic. Stir continuously until onions are caramelized (brown, but not burned), about 30 minutes or more.
• Whisk in flour, cook for 2 minutes.
• Add milk or half-and-half, whisk until smooth.
• Add balsamic vinegar, Worcestershire sauce, salt, pepper, and broth. Let simmer for 20 minutes.
• Add vegetables, mix thoroughly, and let simmer for 20 minutes, or until vegetables are tender.
• Turn off heat and let it cool for a few minutes.
• Puree soup in batches until at least half of the soup is blended. Mix thoroughly.
• Cook over medium heat until hot.

LOOOOZEEANA SPICY CARAMELIZED ONION SOUP

Steps:

• NOTE: Cajun seasoning is easy to prepare at home and there are several good recipes on this site. As a suggestion this is one I like: Recipe #34011 (omit the oil.).
• In a medium stock pot cook the onions in hot oil until onions are tender and softened, about 20 minutes, stirring frequently.
• Add the Cajun seasoning and sprinkle the brown sugar onto the onions. Cook for 1 to 2 minutes or until onions are golden.
• Stir in the flour, cook for 1 minute more, breaking up any lumps.
• Stir in the broth, chicken (or tofu), wine and black pepper. Cook and stir soup until heated through.
• Taste and adjust seasoing if necessary. Top each serving with cheese and parsley.