Best 5 Caramelized Onion And Lentil Soup Recipes

CARAMELIZED ONIONS AND LENTIL RICE

Steps:

• Melt the butter with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
• While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY

Steps:

• In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
• Add the water, green lentils, and salt to the large pot. Bring to a boil.
• Cover with lid and simmer for 10 minutes.
• To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
• NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
• Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
• Cook covered for about 15 minutes, or until rice is cooked.
• Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
• Enjoy!

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

CANNELLINI AND LENTIL SOUP WITH CARAMELIZED ONIONS

Steps:

• In a 4-quart heavy saucepan simmer cannellini beans in water 10 minutes. Stir in lentils, bulgur, rice, coriander, and cinnamon and simmer until cannellini are very tender and lentils fall apart, about 45 minutes. (Old beans may take longer to cook.)
• Preheat oven to 450°F.
• In a shallow baking pan toss together onions, oil, salt, and cayenne and roast in middle of oven, stirring occasionally, until golden brown, about 20 minutes. Stir onions and parsley into soup and simmer 1 minute.

RED LENTIL SOUP WITH LEMON AND CARAMELIZED ONIONS

Steps:

• 1. melt butter in saucepan over medium heat, add onion and sautee until brown.
• 2. Sprinkle sugar over onions and cook until sticky and sweet.
• 3. Separately, in a small pot, add lentils, stock, water, cayenne, tumeric and season with salt and pepper. Bring to a boil and then simmer until lentils are soft (about 25-35 minutes).
• 3. stir in parsley and lemon juice.
• 4. ladle soup and garnish with onions.