Tag: ONION

Coleen’s Recipes: ONION STRINGS by Gordon Ramsay

Coleen’s Recipes: ONION STRINGS

Tuscan Onion Soup (Carabaccia) – French Onion Soup Before It Was French by Gordon Ramsay

I’ve wanted to make carabaccia ever since I found out it was
the ancient ancestor of French onion soup. Not only is that an interesting
fact, but it’s also a great addition to your dinner party conversation
repertoire, especially where there are French chefs involved.

Okay, now let’s talk cinnamon. The safe play is to not add
any, and live happily ever after. However, in very, very small amounts, it
really does add a mysterious, wonderfully warming background note that you actually
might enjoy. There’s only one way to find out, but please proceed with caution.
Too much will render the soup inedible, and there’s really no way to know what
“too much” is.

As I mentioned in the video, if you want to cut down on the stirring,
you can cook the onions in a roasting pan. Just pop them in a 325 F. oven until
they’re done, stirring a few times along the way. How long exactly is anyone’s
guess, but just like the stove-top method, take your time, and wait until they
are very soft.

So, whether you’re a culinary history buff like me, and want
to taste what French onion soup tasted like 500 years ago, or it’s freezing
outside, and a steaming bowl of something delicious sounds good, or both, I
really do hope you give this a try soon. Enjoy!

Ingredients for 6 Portions:

4 pounds red onions, sliced

2 tablespoons olive oil

1 tablespoon kosher salt

3 sage leaves, plus more for toast

1/4 cup finely ground almonds

very tiny pinch of cinnamon*

3 tablespoons red wine vinegar, or to taste

5-6 cups beef, chicken, or vegetable broth

freshly ground black pepper

freshly grated pecorino or parmesan cheese

For the toast:

3 thick slices Italian bread, halved

dress with olive oil, sage and grated Pecorino or Parmigiano-Reggiano
cheese

– Toast in a 400 F. oven for 15 minutes or until browned.

* While traditional, many people don’t enjoy the effect
cinnamon has on the sweetness of the soup, so you may want to omit it, or add
an extremely small amount, and then adjust from there. You can also make the
soup without any, and then experiment by adding a trace amount to a small sample
cup, and see what you think.

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Coleen’s Recipes: BEST ONION DIP EVER by Gordon Ramsay

A lot of chip dips are made with all sour cream. I’ve wanted to try this dip recipe, made with sour cream AND cream cheese, for a long time…..today was the day. It went together well and now the recipe says I have to let it sit in the fridge for a few hours to mellow the flavors…….are they crazy?? If you know me at all……I am NOT a patient girl!!!

This recipe calls for 1 cup of caramelized onion’s which might concern some new cooks. It is VERY easy to do and the flavor it gives the dip is fabulous!! Here’s a couple pointers:

To get 1 cup of caramelized onions, it’s going to take about two medium size onions or one huge one. Peel it, and slice it (into about 1/4″ slices…maybe a little thinner) and cook them in a heavy pan with a couple tablespoons of butter.

Start out at medium high heat until you hear the onions sizzling, then turn the burner WAY, WAY down and just let them simmer. My electric stove burner settings range from 2-10….I simmer the onion on about #2, for 30 minutes, stirring every 10 minutes or so. They should look like this:

Remove onions from the pan and let them cool while you mix everything else together:

1 cup sour cream
4 ounces cream cheese (room temperature)
3/4 teaspoon garlic powder (not salt)
1/2 teaspoon onion powder (not salt)
1/4 teaspoon black pepper
1/2 teaspoon kosher salt (less if you use table salt)
1 tablespoon fresh chopped parsley

Beat the cream cheese until smooth and soft, add sour cream, garlic powder, onion powder, pepper, kosher salt and parsley. Mix well.

Run your knife over the caramelized onions, so they are in smaller pieces. Stir into dip. Decorate with snipped chives (optional).

Cover and chill for at least a few hours to mellow out the garlic and onion powder (overnight is even better)…..Oh who am I kidding?

The cream cheese gives this dip a wonderful consistency and rich creamy taste. Your family and friends will love it….if you care to share.

Enjoy !!!