FRENCH ONION SOUP CASSEROLE
This rich, soup-inspired casserole makes a cheesy, ultra-comforting side dish (our tasters said it would make a great addition to a holiday spread) without the fussiness of a soup course. Make the onions ahead to save time.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield about 6 servings
Number Of Ingredients 12
Steps:
- Melt the butter and oil in a large Dutch oven or pot over medium heat. Add half the onions and celery, 1/2 teaspoon salt and a few grinds of pepper. Top with the remaining onions and celery, 1/2 teaspoon salt, a few grinds of pepper, the bay leaves and the thyme sprigs. Cook, uncovered and stirring occasionally, until all the liquid evaporates and the onions are very soft and golden brown, 45 minutes to 1 hour. (If the onions are soft but could be more golden, increase the heat slightly for a few minutes toward the end of cooking.)
- Add the flour, and stir until completely absorbed, about 1 minute. Add the broth and wine, and simmer until almost completely evaporated, about 2 minutes. Remove from the heat, and let cool for a few minutes. Remove the bay leaves and thyme stems. (The onions can be made, cooled and refrigerated up to 2 days ahead.)
- Meanwhile, preheat the oven to 350 degrees F. Bake the baguette slices on a baking sheet until they're slightly toasted but not golden, 2 to 3 minutes per side. Let cool.
- Shingle and slightly overlap half the bread slices in a 3-quart flameproof baking dish. Top with the onion mixture in 1 layer. Shingle, overlapping, with the remaining bread. Sprinkle the Gruyere over the top. Cover with foil, and bake until the onion mixture is hot and the cheese is melted, about 40 minutes. Remove the foil, switch the oven from bake to broil and broil until the top is golden in spots. Sprinkle the thyme leaves over the top. Serve hot.
CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
- Add the parsley, and then add the chicken broth and simmer for 10 minutes.
- Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
- Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
- Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
- You will love everything about this.
CAULIFLOWER SOUP
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Provided by Esther Clark
Categories Lunch, Soup, Supper
Time 40m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
- Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
- Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
CAULIFLOWER AND ONION SOUP
Thiis is a great soup that comes together quick! Top it off with a bit of cheese and lunch is served.
Provided by mydesigirl
Categories Low Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan melt butter.
- Saute onion in butter.
- Add chicken broth and cauliflower.
- Cover and cook over low heat until tender.
- Cool and puree with an immersion blender or with a food processor until smooth.
- Return to the saucepan.
- In a bowl, mix together cream of potato soup, whipping cream, egg and pepper.
- Stir into the cauliflower mixture and heat until warm.
- Serve immediately.
Nutrition Facts : Calories 262.1, Fat 22.8, SaturatedFat 13.7, Cholesterol 107.4, Sodium 739.1, Carbohydrate 10.3, Fiber 1.6, Sugar 3, Protein 5.4
CAULIFLOWER, FENNEL AND POTATO SOUP
Puree this soup for a bowl of creamy goodness.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the thyme sprigs, bay leaf, cayenne, 1 cup of the potato, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 1/2 cups water and bring to a simmer.
- Reserve two florets (about 2 inches in diameter) of the cauliflower. Add the fennel and the remaining cauliflower and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and stir in the parsley. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Meanwhile, place the remaining 1/4 cup potatoes in a microwave-safe bowl. Cover with plastic wrap and heat in the microwave for 4 minutes. Carefully unwrap and set aside to cool.
- Slice the reserved cauliflower florets thinly, about 1/8 inch thick. (You need about 12 pieces.) Heat 1 tablespoon of the remaining oil in a small skillet over medium-high heat. Add the cauliflower pieces in a single layer and cook until golden brown on the bottom, about 2 minutes. Flip the pieces over and cook until tender and golden brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate to drain.
- Add the remaining 1 tablespoon oil to the same skillet. Add the microwaved potato and season with salt. Cook, stirring, until golden brown all over, 8 to 10 minutes.
- Reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with some pan-fried cauliflower and potato and fresh parsley leaves.
- Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
WAY TOO EASY FRENCH ONION CAULIFLOWER
We're not big cauliflower eaters, but sometimes on chilly winter evenings this hits the spot. This recipe is flexible; lite sour cream is fine. No nutmeg is fine. Sometimes we add a little milk to make a thinner sauce an on occasion paprika is sprinkled over it prior to baking.
Provided by omeomy 2
Categories Cauliflower
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat oven to 375f (about 200c).
- Discard outer leaves and cut out the core, leaving cauliflower whole.
- Wash under running water.
- Combine soup mix, sour cream and nutmeg, set aside.
- Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
- With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
- Pour sour cream mixture over cauliflower.
- Bake for about 15 minutes.
Nutrition Facts : Calories 190.1, Fat 12.8, SaturatedFat 7.6, Cholesterol 25.8, Sodium 876.7, Carbohydrate 16.2, Fiber 4.3, Sugar 5.5, Protein 5.4
CAULIFLOWER AND CARROTS SOUP
This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup.
Provided by Boomette
Categories Cheese
Time 50m
Yield 7 cups
Number Of Ingredients 14
Steps:
- Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
- Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
- Add sherry wine. Reheat the soup.
Nutrition Facts : Calories 88, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 595.4, Carbohydrate 14.2, Fiber 3, Sugar 4.2, Protein 2.2
CAULIFLOWER SOUP (PIONEER WOMAN)
Wow. Who knew cauliflower soup could be so exciting. I couldn't stop eating this. This is a definite make-again recipe. I skipped the sour cream and still loved it. If you want to make this a smoother, thicker soup--use an immersion blender to puree and cook an additional 10 minutes after pureeing. Recipe courtesy of The Pioneer Woman Cooks Food From My Frontier.
Provided by AmyZoe
Categories Cauliflower
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Melt 1/2 stick of butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
- Add the carrot and celery.
- Stir and cook for a few more minutes.
- Throw in the cauliflower.
- Stir it around, cover, and cook over very low heat for 15 minutes.
- Add the minced parsley.
- Add the chicken broth and simmer for 10 minutes.
- In the meantime, make white sauce: Melt the remaining 1/2 stick of butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, then pour in the milk, whisking to combine.
- Remove the white sauce from the heat and pour in the half-and-half.
- Pour the white sauce mixture into the pot.
- Add a teaspoon to 2 of salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes.
- The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add additional salt or other seasonings as necessary.
- To serve the soup, place the room temperature sour cream in the bottom of the soup tureen. Then addd the whole pot of hot soup to the tureen. Stir gently to combine and immediately serve with warm rolls.
Nutrition Facts : Calories 212, Fat 16.3, SaturatedFat 9.6, Cholesterol 41.8, Sodium 371.9, Carbohydrate 11.7, Fiber 1.4, Sugar 4.4, Protein 7
CAULIFLOWER-AND-LENTIL STEW WITH ONION RELISH
This fresh take on lentil stew combines the warming spices of garam masala, ginger, and fire-roasted tomatoes with cauliflower, red lentils, and baby kale. A zesty onion relish brightens up this vegan bowl that will keep bellies warm and full on a chilly night.
Provided by Lauryn Tyrell
Time 45m
Number Of Ingredients 10
Steps:
- Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
- Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
- Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.
GREEN CAULIFLOWER SOUP
Made with the cross between broccoli and cauliflower. This adds a nice color to the soup and a richer flavor than white cauliflower. Made with fresh ingredients (except for the organic chicken broth).
Provided by Deerwoman
Categories < 30 Mins
Time 30m
Yield 1 qt, 6 serving(s)
Number Of Ingredients 10
Steps:
- Make roux by combining butter and flour in lg. saucepan. Whisk to combine and cook briefly. Add either more butter or more flour to adjust thickness.
- Add chopped onion and garlic, cook briefly but do not let roux brown.
- Add chicken broth, stir and simmer until it thickens.
- Add cauliflower and cook until tender.
- Add milk and green onion.
- Add cheese and salt and pepper.
- Cook until cheese melts.
- These are only guesses at measurements as I just add the amount of each ingredient I think it needs. You may prefer the soup thinner. Use less roux and milk.
- Freshly made soup is so easy to make, and you can adjust salt and seasoning to taste. Why eat a canned or powdered soup?
Nutrition Facts : Calories 234.6, Fat 16.3, SaturatedFat 9.9, Cholesterol 44.2, Sodium 712.1, Carbohydrate 11.6, Fiber 1.7, Sugar 4.7, Protein 11.1
More about "cauliflower and onion soup recipes"
CARAMELIZED ONION AND CAULIFLOWER SOUP - THEKITTCHEN
From thekittchen.com
Cuisine AmericanCategory DinnerServings 4Total Time 45 mins
- Spread the cauliflower out on a glass dish or metal baking sheet. (I like to line metal pans with parchment so that the cauliflower roasts more evenly and clean-up is easier).
- Drizzle 2 tablespoons of olive oil over the cauliflower. Either use your hands or tongs to toss the cauliflower in the oil until it is evenly coated. Sprinkle with about 1/2 teaspoon of sea salt.
- Roast in the oven at 425 degrees for about 25-35 minutes. It took 35 minutes when I used a glass baking dish. Flip the cauliflower after 20 minutes. Cook until golden brown.
ROASTED CAULIFLOWER AND CARAMELIZED ONION SOUP
From koshereveryday.com
Estimated Reading Time 3 mins
- Preheat oven to 350˚ or 325˚ convection. Line a large baking sheet with foil and spray with nonstick vegetable spray. Set aside.
- In a large bowl, toss the cauliflower with the 1⁄4 cup olive oil. Evenly distribute the cauliflower on the prepared baking sheet. Sprinkle with salt. Bake uncovered for 45 minutes until the cauliflower is soft.
- Heat 2 tablespoons of olive oil in a large 8-quart stock pot. Add the chopped onions and sauté until caramelized. Add garlic, vegetable stock, water and roasted cauliflower, then bring to a boil. Remove from heat, then, using an immersion blender, blend the soup until smooth. Top with croutons, shredded mozzarella or parmesan cheese, or crisp fried onions. Serve hot.
ROASTED CAULIFLOWER FRENCH ONION SOUP | DASH OF SAVORY
From dashofsavory.com
Reviews 2Total Time 1 hrEstimated Reading Time 3 mins
CARAMELIZED CAULIFLOWER AND ONION SOUP - RACHAEL RAY …
From rachaelrayshow.com
CREAMY ROASTED CAULIFLOWER SOUP RECIPE - COOKIE AND …
From cookieandkate.com
ITALIAN CAULIFLOWER SOUP - GRANDMOTHER STYLE - THE …
From thedinnerwinner.com
SUPER EASY CAULIFLOWER VEGETABLE SOUP - COOKING CLASSY
From cookingclassy.com
ROASTED CAULIFLOWER AND GARLIC SOUP WITH CARAMELIZED …
From brooklynsupper.com
CAULIFLOWER SOUP WITH CARAMELIZED ONIONS (EASY
From hungrypaprikas.com
5/5 (9)Total Time 1 hrCategory AppetizerCalories 165 per serving
ROASTED CAULIFLOWER SOUP - HEALTHY LITTLE VITTLES
From healthylittlevittles.com
BEST CAULIFLOWER SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE CREAMY CAULIFLOWER SOUP - FAST FOOD BISTRO
From fastfoodbistro.com
CAULIFLOWER AND BACON SOUP RECIPE | COOK IT REAL GOOD
From cookitrealgood.com
ROASTED GARLIC, ONION AND CAULIFLOWER SOUP - GO DAIRY FREE
From godairyfree.org
CAULIFLOWER AND VEGETABLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CAULIFLOWER SOUP RECIPE- COOKING MADE HEALTHY
From cookingmadehealthy.com
CREAMY ROASTED CAULIFLOWER SOUP WITH CARAMELIZED ONIONS
From foodpharmacyco.com
CAULIFLOWER SOUP - EATING BIRD FOOD
From eatingbirdfood.com
ROASTED CAULIFLOWER SOUP WITH CARAMELIZED ONIONS - VIBRANT PLATE
From vibrantplate.com
CAULIFLOWER SOUP WITH (OR WITHOUT) CHICKEN - HAPPY FOOD
From happyfood.tech
BEST CREAM OF CAULIFLOWER SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED VEGAN CAULIFLOWER SOUP - OH MY VEGGIES
From ohmyveggies.com
CAULIFLOWER POTATO SOUP WITH PEAS - RUNNING ON REAL FOOD
From runningonrealfood.com
PUMPKIN & CAULIFLOWER SOUP - KJ'S FOOD JOURNAL
From kjsfoodjournal.com
CAULIFLOWER SOUP WITH MELTED STILTON AND CARAMELISED ONIONS
From foodnetwork.co.uk
CAULIFLOWER SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED CAULIFLOWER SOUP - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
CAULIFLOWER CHEESE SOUP | MRFOOD.COM
From mrfood.com
CAULIFLOWER SOUP WITH CARAMELIZED ONIONS AND GARLICKY CROUTONS …
From thefeedfeed.com
VEGAN ROASTED CAULIFLOWER AND ONION SOUP - FOOD FASHION PARTY
From foodfashionparty.com
CAULIFLOWER SOUP RECIPE - BBC FOOD
From bbc.co.uk
15 SPICES AND HERBS THAT GO WELL WITH CAULIFLOWER SOUP
From happymuncher.com
ONION ROASTED CAULIFLOWER - SO TIPICAL ME
From sotipical.com
VEGAN CAULIFLOWER-ONION SOUP - GRATEFUL
From makeitgrateful.com
ROASTED CAULIFLOWER, ONION, AND POTATO SOUP - MOTHER WOULD KNOW
From motherwouldknow.com
CAULIFLOWER SOUP – FOOD 400°
From food400.com
You'll also love
Related Search