Tag Archives: onion

Best ever mushroom soup from pancakewarriors.com/

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best-mushroom-soup-close 1 large white onion, diced
  • 1 package white button mushrooms (10 oz) sliced
  • 1 package baby portobello mushrooms (10 oz) sliced
  • 10 stalks fresh thyme, leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour
  • 1 cup almond or cashew milk (unsweetened)
  • 1 dried bay leaf
  • ½ tbs. liquid aminos (GF) (or soy sauce)
  • ½ tsp. salt
  • freshly ground pepper
  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  8. This soup is amazing the next day as well and can easily be doubled.
  9. Add cashew cheese, Parmesan cheese or enjoy the soup just as it is

Dal Tadka from fatfreevegan.com

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  • easy-dal-tadka11/2 cup yellow moong dal (split mung beans) OR yellow split peas OR additional red lentils
  • 1/2 cup split red lentils (masoor dal)
  • 3 cups water
  • 1 large tomato, chopped
  • 1/2 large onion, chopped (set aside other half)
  • 3 cloves garlic, minced
  • 1 teaspoon ginger root, minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt (if desired)
  • 1/2 teaspoon garam masala plus more to taste (see my recipe)
  • 1/2 large onion, sliced
  • 1/2 teaspoon red pepper flakes (or to taste)

Instructions

  1. Put the lentils, water, and next 7 ingredients (through salt) into a pressure cooker(see Notes below for regular stovetop cooking). Cook at high pressure for 10 minutes and allow pressure to drop naturally for 10 minutes. Open lid carefully and check to make sure lentils are tender. If not, continue to cook without pressure until lentils are fully cooked. Add garam masala and stir vigorously to make the lentils creamy. It should be a medium consistency, so add a little water if it’s too thick. Keep warm.
  2. While the lentils are cooking, heat a small non-stick skillet. Add the onions and cook, stirring often, until they begin to brown. Add the red pepper flakes and cook until onions are softened and touched with brown.
  3. Check the seasoning of the lentils and add additional salt and garam masala to taste. Serve over rice and top each serving with the browned onions.

Notes

If cooking without a pressure cooker, bring ingredients to a boil in a large, heavy saucepan, reduce heat to low, and cover. Cook until lentils are soft, stirring often and adding water if they start to get too dry. Different types of dal take different amounts of time, so allow at least 30 minutes.

Preparation time: 10 minute(s) | Cooking time: 25 minute(s)

 

Shrimp With Thai Basil from Chinatown Kitchen: From Noodles to Nuoc Cham.

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  • 112 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • Pinch ground white pepper
  • 4 tablespoons water
  • 1 tablespoon vegetable oil or peanut oil
  • 8 cloves garlic, minced
  • 1 large green or red chili pepper, stemmed, seeded and cut crosswise into thick rings
  • 1 small white onion, cut into thin half-moons
  • 1/2 cup packed sugar snap peas or snow peas, cut in half
  • 10 peeled and deveined jumbo shrimp
  • 2 small ripe tomatoes, cut into quarters
  • Small handful Thai basil leaves (see headnote; may substitute a hefty handful of Genovese basil)
  • Juice from 1/2 lime, for serving

Whisk together the fish sauce, oyster sauce, sugar, white pepper and 1 tablespoon of the water in a liquid measuring cup.

Heat the oil in a wok over medium heat. Once the oil shimmers, swirl to coat, then add the garlic. Stir-fry gently for 3 to 4 minutes, then add the chili pepper and stir to combine. Stir in the onion; increase the heat to high and stir-fry for 1 minute, until the peppers have softened a bit, making sure the garlic doesn’t burn.

Add the sugar snap peas or snow peas and the remaining 3 tablespoons of water; stir-fry until the water has evaporated. Add the shrimp; stir-fry for 1 minute, then add the fish sauce mixture, the tomatoes and basil; stir-fry, shaking the wok once or twice, just until the shrimp have become opaque and the tomatoes have barely wilted.

Remove from the heat; add the lime juice.  Serve right away. 2 servings

 

Best Tomato Soup Ever from Ree Drumond

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WU0508H_best-tomato-soup-ever-recipe_s4x3.jpg.rend.snigalleryslide.landscape1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons veggie base
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Cheesy Scalloped Potato Casserole from the food network

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  • 2 tablespoons unsalted butter
  • 1 medium onion minced
  • 2 gloves garlic minced
  • 1 tablespoon chopped fresh thyme
  • 1 1/4 teaspoons table salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2lbs russet potatoes peeled and sliced into about 1/8″ thick rounds
  • 1 cup veggie broth
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup parmesan cheese
  1. Preheat oven to 425F
  2. Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
  3. Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
  4. Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
  5. Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
  6. Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
  7. Transfer the mixture to an 8″x8″ baking dish and press into an even layer.
  8. Sprinkle the top evenly with cheese.
  9. Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
  10. Let cool 10 minutes before serving.
  11. Enjoy!

 

thai basil sauce from thewoksoflife.com

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2 tablespoons oil
5 cloves garlic, chopped
½ of a red bell pepper, sliced thinly
1 small onion, thinly sliced
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 cup thai basil leaves, packed

Heat your wok over high heat, and add the oil.  Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.

Toss  in  the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted. Serve with jasmine rice!

 

Dante’s Potato Salad Recipe adapted from

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“Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling,” by Joe Carroll and Nick Fauchald

Feature-Image-Potato-Salad-Feeding-The-Fire-Dinner-Party-Entertaining-Joe-Carroll-Spuyten-Duyvil-St.-Anselm-Fette-Sau-Brooklyn-Williamsburg-NYC-BBQ-Grilling-Outdoor-Cooking-Recipe¼ cup, plus 1 tablespoon, olive oil, divided
1 large Spanish onion, diced
4 pounds Yukon Gold or other waxy potatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons whole-grain mustard
¼ cup cider vinegar
Pinch of cayenne pepper
3 tablespoons finely chopped chives

1. In a large skillet over medium-low heat, warm 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until translucent and just tender, 8 to 10 minutes. You don’t want the onion to brown. Transfer the onion to a bowl and let cool.

2. In a large saucepan, cover the potatoes with water by 1 inch and season generously with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, 25 to 30 minutes. Drain the potatoes and transfer them to a cutting board.

3. While the potatoes are cooling, in a large mixing bowl, whisk together the mustard, vinegar and cayenne. Slowly whisk in the remaining ¼ cup of olive oil. Season with salt and pepper.

4. When the potatoes are cool enough to handle, cut them into ½-inch dice.

5. Toss the warm potatoes and reserved onions with the vinaigrette. Add the chives, season with salt and pepper, and toss again. Serve immediately or refrigerate for up to 1 day.  Yield: 8 to 10 servings

Mushroom Stuffed Giant Shell Pasta from food52.com

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2015-0505_stuffed-shells-with-mushrooms_james-ransom_032

12 jumbo shell pasta
1 cup cultivated white mushrooms
1 cup chanterelles
1 cup oyster mushrooms
2 onions, separated
2 cloves garlic
A few springs of parsley, as desired
1 chile, seeded
1 tablespoon plus 1 teaspoon olive oil, divided, plus more as needed
Juice of 1/2 lemon, divided
Salt and pepper, to taste
1 cup cream (or a mixture of milk and cream)
1/2 cup grated Parmesan, plus more as desired

Cook the pasta according to the package, but reduce the cooking time by 1 minute so that they are al dente. Preheat the oven to 360º F (160º C).

Meanwhile, clean the mushrooms and peel the garlic and onion. Roughly chop the mushrooms and onions. Finely dice the garlic, parsley, and chile.

Heat a large frying pan over medium-high heat. Once hot, add 1 tablespoon of the olive oil, 1/2 of the onion, and the garlic. Fry for 1 minute. Add the mushrooms, chile, and salt and pepper to taste. Fry for about 5 minutes, stirring occasionally, and add 1/2 of the lemon juice and the parsley. Add more lemon juice if preferred, or discard it (or save the rest for another recipe). Remove the mushroom mixture from the pan and set aside on a plate.

Add the remaining 1 teaspoon of olive oil to the pan and add the other 1/2 of the onion. Fry for 1 minute. Pour in the cream, add salt and pepper to taste, and stir occasionally. Cook for 3 minutes. (If you used milk to dilute the cream, you might want to add a bit of flour or corn starch to make the sauce a bit thicker.)

Meanwhile, fill the al dente shells with the mushroom mix and place in an ovenproof dish. Pour the cream over the shells and sprinkle the Parmesan on top. Place the dish in the oven and bake for about 15 minutes, until the cheese turns golden brown. Serve with a few sprinkles of chopped parsley.

Serves 2 to 4

onion crema from chefsteps.com

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This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.

Onion-Cream-thumbnail

Preheat oven to 400F  for about 45 minutes.

Don’t peel, drizzle with a little olive

Terry used 3 onions about the size of a baseball, then  added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions.

Buzz until very smooth.

Depends on the texture you want.

Watch the video in the link.

This is such a good technique Terry’s  going to try it with other vegetables.

Tomato Pie from Vivian Howard

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a chefs life series
Vivian-Howard-with-tomato-pie_toquemag
For the Filling
2 cups diced and drained fresh tomatoes
2 cups diced and roasted tomatoes
1 cup caramelized onions
1/2 cup picked basil
salt
pepper
sugar

For the Topping
1/3 cup grated Parmigiano Reggiano
1/3 cup grated Fontina
1/2 cup mayo
1 pie crust

For the diced and drained tomatoes
Seed and dice about 3 cups fresh, high-quality tomatoes. Toss them with a little kosher salt and sugar. Set over a colander while you prepare the remaining ingredients if possible. If not, drain for a minimum of an hour. You should be left with about 2 cups of tomato.
For the roasted tomatoes
Seed and dice 4 cups fresh, high quality tomatoes. Toss them with olive oil (at C&F we use garlic oil), plenty of kosher salt, and several sprigs of thyme. Spread this mix out on a baking sheet and roast at 350 degrees for about 30 minutes. You want the tomatoes to be dry and slightly caramelized, but not burned around the edges.

For the Onions
Peel and slice (with the grain) 4 medium yellow onions. In a large sauté pan, heat 1/4 cup butter. Add the onions and season them with salt. Let the onions simmer and become juicy. Once the situation becomes a bit drier and much of the onion liquid has cooked out, turn down the heat, to its lowest setting and settle in for a long, slow caramelize. To get these onions where they need to be, it could take about 2 hours. You are looking for a medium brown, sweet caramelization.

To Assemble the Filling
Combine the onions, fresh tomatoes, roasted tomatoes, basil, salt, pepper, and sugar to taste. Keep in mind, tomatoes take a lot of seasoning to really make them shine in applications like this.

To Bake and Serve
Spread the filling over the bottom of a blind-baked crust. Flatten the topping between wax paper or use your good ol’ hands to create a 1/3 inch thick round of delicious, cheesy topping that spreads nearly to the edges of the pie. Bake at 375 degrees until the top is nicely browned…20-25 minutes. Serve at just over room temperature.

Tips/Techniques
At Chef Vivian Howard’s restaurant, the Chef & the Farmer, they make a tight aioli to fold into the cheeses, but you can substitute your favorite brand of mayo to great effect. As for the crust… Chef Howard will add the crust recipe when she gather it from Kim, their pastry chef. For now, use your favorite crust recipe or even a frozen crust…and blind bake it!

ACL_tomato-pie