PAN-FRIED ONION DIP
Steps:
- Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
- Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
FENNEL SOUP GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
- Preheat the broiler.
- Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.
FRENCH ONION SOUP (BAREFOOT CONTESSA) INA GARTEN
My cousin Susan and I agree that most good cooks tend to make a recipe their own. For example, when Susan and I make Applesauce cake with the whiskey icing, I leave out the raisins while Susan opts for mixed dried fruit. When I get in from work, I don't want to even THINK about having to concoct some chef-worthy meal. I just want it to taste like one using the ingredients I have on hand...haha!! This soup is tasty and great for a cold and rainy weekend. Go for it! And while you're going for it remember to make it your own. Do you prefer provolone or mozzarella to parmesano reggiano? Want a few more spices like a touch of celery seed or a dash of garlic? Experiment! I'd love to hear how it comes out for you and what you did to make it "your own"! Now for my notes on this one: I can't find veal stock in the grocery store...well not that I looked for it. I dislike veal intensely so I double up on the beef stock instead. Also, experiment with the onions for flavor variations. Honestly, Vadalia's have a different taste from reds and yellows. For your first time, try to select onions that you would feel comfortable putting on your tuna fish sandwich. Something with a slight sweetness to it but a bit of tang as well.
Provided by Adrienne in Reister
Categories < 4 Hours
Time 1h5m
Yield 1 pot of soup
Number Of Ingredients 11
Steps:
- In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
- Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
- Add the white wine and simmer uncovered for 15 more minutes.
- Add the beef and veal stocks plus salt and pepper.
- Bring to a boil, then simmer uncovered for 20 minutes.
- Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
Nutrition Facts : Calories 2144.9, Fat 95.3, SaturatedFat 59.8, Cholesterol 244, Sodium 10635, Carbohydrate 132.7, Fiber 19.6, Sugar 60.8, Protein 25
LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)
Make and share this Lentil Vegetable Soup (Barefoot Contessa) recipe from Food.com.
Provided by eLLe-ious
Categories Low Cholesterol
Time 2h
Yield 8-10 soup bowls, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Nutrition Facts : Calories 480.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 10.8, Sodium 1525.8, Carbohydrate 67.7, Fiber 21, Sugar 15.6, Protein 25.8
MATCHSTICK POTATOES - BAREFOOT CONTESSA - INA GARTEN
Make and share this Matchstick Potatoes - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees.
- Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
- Slice the potatoes into thin matchsticks (1/8 inch thick) with a vegetable slicer or mandolin, dropping them into a bowl of cold water as you cut.
- Drain the potatoes and dry them thoroughly with paper towels.
- Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown.
- Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels.
- Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
- Sprinkle the potatoes with parsley, if desired, and serve hot.
Nutrition Facts : Calories 142.1, Fat 0.2, SaturatedFat 0.1, Sodium 11.1, Carbohydrate 32.2, Fiber 4.1, Sugar 1.4, Protein 3.7
CARAMELIZED ONIONS (INA GARTEN BAREFOOT CONTESSA)
I've made this recipe twice and enjoyed them both times. The thyme gives the onions a special flavor. I have not tried it with fresh thyme yet, only dried. I used Vidalia onions when they were in season and sliced them very thin using a mandolin. Ina recommends using a good quality olive oil, of course.
Provided by Marie Nixon
Categories Onions
Time 47m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil.
- Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait.
- Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.
HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN
Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Onions
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
- Peel the onion.
- Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
- Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.
- Slowly whisk in the olive oil.
- Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
- Bake the onions for 30 to 45 minutes, until tender and browned.
- Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
- Sprinkle with parsley, season to taste and serve warm or at room temperature.
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