Potato Onion Soup Recipes

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.

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.

Steps:

• Combine potatoes, onion, salt and pepper and enough water to cover in large saucepan.
• Bring to boil and cook until tender, stirring occasionally.
• Drain partially.
• Stir in milk, butter and instant potatoes. Cook until thickened, stirring constantly.
• Add pimento and mix well.
• Serve garnished with bacon, green onions and cheddar cheese.

Steps:

• Mix all ingredients except onions and Butter into pot. (Place on low heat)for approx 25 minute.
• Cut onions into 1/8 inch strips.
• Sautee onions in Butter ontil golden brown.
• Mix Onions and left over melted butter into pot with soup.
• Top with Paprika, Salt and Pepper to task.
• Bacon bits are a great addtion.

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!

Steps:

• In a large saucepan, cook onions in butter until limp, but not brown.
• Add potato, water, bouillon cubes, salt, and pepper. Cover, bring to a boil, then simmer for about 15 minutes till potatoes are tender.
• Remove from heat and blend till smooth.
• Return to saucepan and add milk and cheese.
• Reheat slowly until cheese melts, but do not boil!

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.

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Steps:

• Saute onions until tender and golden.
• Add Oxo cubes, boiling water, tarragon& potato.
• Simmer, uncovered, until potato is cooked (20 min?).
• Puree in a blender or use a hand blender if available.
• Return to pot, add vinegar and bring to a boil.
• Reduce heat, stir in cream (salt& pepper and some green parsley as well).
• Serve and top with cheese cubes and chopped peanuts.