Posts Tagged ‘Caramelized Onion’

Cream of Caramelized Onion and Cheese Chowder with Homemade Croutons

Wednesday, March 19th, 2014

Cream of Caramelized Onion and Cheese Chowder

Being a food blogger means that I rarely get to make the same dish twice, even if it’s a dish that I really love. (Because a dish made and not photographed for the blog is a wasted dish. Sigh. That is, in fact, the twisted reality of a food blogger, lol.) But those rare “wasted” meals when I get to sneak in a favorite recipe a second – or third – time are pure bliss. (more…)

Warm Caramelized Onion + Chickpea Spread

Friday, February 22nd, 2013

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I’ve been finding myself making fusion-type dishes more frequently lately. To name a few, Indian-spiced burgers with tamarind chutney and fresh mint, rolled up in hot naan instead of being sandwiched between a bun…Greek-flavored enchiladas, with garlicky marinated chicken, feta, tomato sauce, and beautiful briny Kalamata olives…boeuf Bourguignon served pot pie-style, enrobed in a melt-in-your-mouth tender, flaky pastry crust.

Up until recently, I never saw the allure of fusion foods. I thought in order for something to be worth eating, it had to be authentic. Oh, how wrong I was. Sometimes the best food marriages are from places that are worlds apart. Why not take the best of both worlds and combine them in one mind-blowing dish? (more…)

Savory Caramelized Onion, Feta, & Herb Muffins

Friday, February 25th, 2011

These muffins were revolutionary for me.  Until I made them, I had never had a savory muffin before (yes, you read that right…never!  Well, except cornbread, if that counts ;) ).  These muffins were unique to me because they showed that good muffins don’t need a boatload of sugar to be delicious (and so incredibly moist!).  I’m even thinking of remaking a few of my favorite sweet muffins (like blueberry, apple cinnamon, banana walnut, and lemon poppy) with this basic recipe (obviously omitting the savory additions), because these muffins are so tasty I really don’t think the sugar will be missed. (more…)

Caramelized Onion and Potato Latkes with Herb Yogurt

Thursday, June 18th, 2009

My grandmother made latkes (or potato pancakes, as my mother calls them) all the time while my mom was growing up.  My mother has a serious dislike for latkes so she never made them (not even once!) when I was a kid.  I tasted my first latke at a friend’s house and it was love at first bite.

 

To reduce the fat, I baked these latkes in the oven instead of frying them.  The latkes in this recipe have a slightly sweet taste because of the caramelized onion, which balances perfectly with the tangy yogurt sauce. 

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Caramelized Onion and Potato Latkes with Herb Yogurt

 

(Yield:  12 (~3-inch) latkes)

 

Caramelized Onion and Potato Latkes:

1 small/medium onion, thinly sliced

1 ½ TB plus 1 tsp olive oil, divided

1 tsp butter

1 lb (~1 large) Yukon gold potatoes, peeled

2 TB minced fresh flat-leaf parsley

1 egg (or 2 egg whites)

2 TB all-purpose flour (or matzo meal)

¼ tsp baking powder

Salt and pepper to taste (I use ¼ tsp salt and 1/8 tsp pepper)

 

Herb Yogurt:

1 TB minced fresh flat-leaf parsley

1 TB minced fresh chives

¼ c plain low-fat yogurt (if you want it extra thick, you can use Greek yogurt)

Pinch salt and pepper

 

Sieve

Baking sheet

 

In a small pan melt 1 tsp of olive oil with 1 tsp of butter on medium-high heat; add the onions and cook until caramelized (until they’re dark brown and soft).  You won’t need to add any more oil to the onions, but you might need to add a little water as they cook down; if the pan gets too dry or the onions start to burn (blacken) instead of caramelize add water 1 TB at a time and turn the heat down a touch. 

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Preheat the oven to 425F and put the baking sheet in the oven to pre-heat.  On a box grater or food processor with a shredding blade, grate the potato.  Let the grated potato sit in a sieve for 5-10 minutes so most of the water can drain off.  Mix the potato, caramelized onion, parsley, egg, flour, salt, pepper, and baking powder. 

 

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Remove the baking sheet from the oven and evenly coat it with 1 ½ TB olive oil.  Place a heaping tablespoonful of latke batter onto the oiled baking sheet and flatten the batter to make a 2-3 inch latke; repeat until the batter is gone.  Bake for 8-12 minutes on the first side (or until golden…I like mine extra crispy!), and then flip and bake for 3-5 minutes on the second side.  Let the latkes drain on a plate lined with paper towels.

 

Mix together all of the ingredients for the herb yogurt.  Serve the latkes hot from the oven or at room temperature topped with herb yogurt.

 

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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