ONION SOUP ROASTED POTATOES
These delicious roasted potatoes are super easy to make. They would be a great addition to any meal.
Provided by The Southern Lady Cooks
Categories Side Dish
Time 55m
Number Of Ingredients 5
Steps:
- Wash and cut unpeeled potatoes into chunks. I make 2 bowls and toss potatoes in olive oil and then in onion soup mix that is whisked together with black pepper and garlic powder.
- Spray a baking sheet with cooking spray. Spread potatoes on sheet and bake in preheated 425 degree oven for about 40 minutes or until nicely browned and cooked. Turn potatoes with spatula after 20 minutes.
ONION SOUP POTATOES
Simple to make and scrumptious to eat, these Onion Soup Potatoes are your new weeknight side dish staple! Using just four ingredients and only one pan, this recipe is as deceptively easy as it is deliciously filling.
Provided by Kimberly
Categories Side Dish Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Preheat the oven to 450°F.
- Place the potatoes, onion soup mix, and oil in a large Ziploc bag. Seal, and shake to evenly coat the potatoes.
- Pour the potatoes into a 9x13-inch baking dish, and bake for 45 to 50 minutes. Flip the potatoes halfway through. The potatoes are done when they're golden brown on the outside and soft in the center.
- Cool for 5 to 10 minutes before serving. See post for storage options.
Nutrition Facts : Calories 144 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup, Sodium 110 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
POTATO ONION SOUP
Make and share this Potato Onion Soup recipe from Food.com.
Provided by spatchcock
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water.
- Bring to a boil, then cover and let cook until the potatoes are completely tender.
- Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft.
- Puree the potato mixture in a blender or food processor, then return it to the saucepan.
- Add the onions to the saucepan, together with their buttery juices.
- Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.
FRENCH ONION SOUP POTATO GRATIN
Provided by Food Network
Categories side-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 14
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!
CREAM OF POTATO AND ONION SOUP
Yes, as much as we hate to admit it to ourselves in the Northern Hemisphere, Winter is upon us; cold, damp, and snowy weather is the time to bring out the reinforcements of warmth with hearty soups and potage. Soups are so easy to prepare and the varieties are limitless, particularly when dealing with vegetables. This recipe for Cream of Potato and Onion Soup is sure to please every member of your family, rich and velvety accented with crispy fried chopped bacon and scallions. Whether served as a first course or the main event, this soup is a winner.
Provided by NonChefNick
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.
- Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).
- Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.
- When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.
ONION-ROASTED POTATOES
Make and share this Onion-Roasted Potatoes recipe from Food.com.
Provided by Alley Barbie
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In large bowl, toss all ingredients until evenly coated.
- In 13 x 9-inch baking or roasting pan, arrange potatoes.
- Bake at 425°, uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.VARIATIONS: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. OR -- stir in 1 teaspoons each of garlic powder and soy sauce.
Nutrition Facts : Calories 324.4, Fat 18.3, SaturatedFat 2.4, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
ONION-ROASTED POTATOES
Slightly crisp on the outside and tender on the inside, these potatoes are a hit with the family. This side dish is one of my favorites because the soup mix glazes the potatoes so nicely and it's very simple to prepare. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.
Nutrition Facts :
ONION ROASTED SWEET POTATOES
Here's an alternative to all those extra sugary sweet potato recipes!
Provided by Jessica Schumacher
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
- Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 27.2 g, Fat 9.4 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 680.9 mg, Sugar 5.1 g
CREAM OF ONION AND POTATO SOUP
This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons.
Provided by Charlie Swann
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
- In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 29.5 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 3.3 g, Protein 6 g, SaturatedFat 3 g, Sodium 66.9 mg, Sugar 7.5 g
ONION ROASTED POTATOES
Make and share this Onion Roasted Potatoes recipe from Food.com.
Provided by Carmen B.
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Add onion soup mix, potatoes, and olive oil or vegetable oil, in a large bowl.
- Stir to coat.
- Put potatoes on a large baking sheet.
- Bake for 40 to 50 minutes, stirring occasionally, until potatoes are tender and golden brown.
POTATO ONION SOUP
Around our house, soups are always a hearty standby for supper. In this recipe, ground beef and potatoes give a new twist to traditional onion soup.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside. , In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375° for 10 minutes or until cheeses are bubbly.
Nutrition Facts : Calories 336 calories, Fat 17g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 925mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
OVEN ROASTED RED POTATOES
These roasted red potatoes are very easy to prepare and taste excellent!
Provided by Donna Lasater
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
- Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 20.2 g, Fat 9.2 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 316.8 mg, Sugar 1.5 g
ROSEMARY ONION POTATOES
Make and share this Rosemary Onion Potatoes recipe from Food.com.
Provided by grandma2969
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Do not peel potatoes, wash thoroughly, slice in 1/4" thickness.
- Combine melted butter and onion soup mix.
- Layer potatoes in pan and cover with butter, onion soup mix.
- Layer potatoes in pan and cover with butter, onion soup mix and sprinkle with rosemary leaves, minced.
- Bake 1 hour at 375*.
Nutrition Facts : Calories 268.3, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.9, Sodium 814.9, Carbohydrate 30.2, Fiber 3, Sugar 2.1, Protein 3.1
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