Sweet Potato And Caramelized Onion Soup Food

SWEET POTATO & CARAMELISED ONION ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
• Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
• Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
• Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.

SWEET POTATOES WITH CARAMELIZED ONIONS

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.

CARAMELIZED ONION AND POTATO SOUP

Steps:

• Heat the oil in a pressure cooker (without lid) over medium heat. Add the onions and cook for quite a long time to caramelize. The exact timing will depend on how sweet your onions are. Mine weren't sweet at all so the process took about 40 minutes. The way to caramelize is to cook the onions slowly over medium heat - perhaps adding a bit of veggie broth if they start to stick to the pan. You're looking for a nice deep brown color both on the onions and on the pan- that's the sugar coming out of the onion.
• After the onions are nice and brown and the bottom of the pan is looking very brown add the potatoes. Stir and cook for about 5 minutes - to give the potatoes a bit of that nice roasted flavor.
• Cover with the veggie broth. Raise the heat to high and lock on the pressure cooker lid. Bring to high pressure, then immediately turn off the heat. Allow the pressure to reduce naturally. Remove lid.
• Using an immersion blender, blend the soup thoroughly. Serve immediately - maybe with some nice crusty bread.

SIMPLE CARAMELIZED ONION POTATO SOUP

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!

SWEET POTATOES WITH CARAMELIZED ONION

Steps:

• Preheat oven to 400º.
• Heat olive oil in frying pan at medium heat and add onion. Sauté until rings separate. Reduce heat to medium low and continue cooking uncovered, until onions are soft and caramelized at least 30 minutes or more, stirring occasionally.
• Meanwhile, prick whole potatoes with skins on and bake in roasting pan for 40 minutes or until soft. When cool enough to handle peel skins from potatoes and set aside.
• When onions are soft add thyme, salt and pepper to taste and mix well. At this point you can either place the onions in a food processor and pulse until they are slightly chunky or chop with a sharp knife.
• Heat a medium sized pot and add butter. Add the sweet potatoes and mash with a fork or potato masher. Add the sour cream or milk a little at a time then add the onion mixture. Blend with a wooden spoon until fully incorporated and adjust S & P to taste.