Time 1h35m Number Of Ingredients 15 Steps:
In a large bowl, add in flour, salt, cold butter and lard. Using a pastry cutter, cut butter and lard into the flour until mixture resembles small pea size shapes. Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and needed. You want the dough to just begin to come together. Do not add too much water. Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Split dough in half making 2 pie dough balls. This recipe makes 2 pie shells. Roll out one half with a rolling pin in a circle until it is larger than your pie plate. Gently pick up the crust and place into the plate plate. Make sure it get the dough to lay evenly all the way to the edges. Crimp your edges with your fingers, cutting off any excess if needed. Once your pie crust is in the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 350 degrees for 30 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit. In a large skillet, add in 1 tablespoon of butter and the onion, thinly sliced. Turn on medium low and cook for 30 minutes, stirring often. Over the next 30 minutes, the onions will turn a caramel color. Make sure to keep an eye on them and do not turn the heat up. This can be done while the crust is blind baking. With about 5 minutes left, add in the spinach and another 1/2 tablespoon of butter. Cook until the spinach has wilted then remove from the heat. In a large bowl, add 8 eggs and beat with a fork until the yolks are broken. Add in the milk, salt, red pepper flakes, white pepper, and shredded swiss cheese. Mix well. Add in the caramelized onions and spinach. Mix until everything is evenly distributed. Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn’t jiggle anymore.
Time 1h55m Yield 8 servings Number Of Ingredients 18 Steps:
Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool. Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly. In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged. Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn’t shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving. Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Saute onions in cooking spray until limp and golden; cool slightly. In a blender combine sour cream and eggs until well mixed. Add the last six ingredients of the recipe; stir to mix well. Pour into a well-greased 1 1/2 quart casserole dish. Bake at 350 degrees for 45 minutes to an hour, until the edges are slightly browned.
Time 50m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Melt the butter in a large skillet over medium heat and add the oil. Stir in the onions and sprinkle liberally with salt and pepper. Reduce the heat to medium-low and cook the onions, stirring occasionally, until caramelized, 30 minutes. Remove from the heat and cool. Combine the mayonnaise, sour cream, cream cheese and cayenne in a mixing bowl and mix vigorously until smooth. Add the onions and thawed and drained spinach and mix well. Taste and adjust the seasoning with salt and pepper as necessary. Serve with cut-up vegetables or chips, if using.
Time 35m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a soup pot, heat the olive oil. When the oil is hot, add the onions, garlic cloves, and bay leaves. Season with salt and pepper. Saute the onion mixture until the onions are caramelized, about 7 minutes. Stir in the stock, minced garlic, basil, and thyme. Bring the liquid up to a boil. Reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup for about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese and parsley. Season with salt and pepper.
Time 50m Yield 2-1/2 cups. Number Of Ingredients 9 Steps:
In a large nonstick skillet coated with cooking spray, cook onion in oil over medium heat for 8 minutes, stirring frequently. Add garlic; cook 3 minutes longer. , Stir in broth and wine or additional broth. Reduce heat to medium-low; cook for 25-30 minutes or until onions are golden brown and liquid is evaporated, stirring occasionally., Transfer to a bowl. Stir in the sour cream, spinach and salt. Serve with tortilla chips. Refrigerate leftovers.
More about “caramelized onion souffle with spinach parmesan recipes”
Yield 6 servings Number Of Ingredients 13 Steps:
Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well. Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes. Add the garlic and cook for 1 minute, until fragrant. Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach. Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days. Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife. Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités. Enjoy!
