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Roasted Mushroom and Garlic Soup with Caramelized Onions

February 7, 2013 by epicureanvegan

Roasted Mushroom & Garlic Soup with Caramelized OnionsI found this recipe on She Wears Many Hats, and knew it was right up my alley. I love mushrooms and it also has white beans, so I was hooked. I wasn’t expecting to change it up, but I ended up deviating off the recipe a little. It turned out fabulous; full of flavor! Not only that, it was pretty easy to make. The only thing that takes a while is caramelizing the onions, so I recommend allowing about 30-45 minutes for that—but well worth it!

INGREDIENTS:
6 C white and cremini mushrooms, quartered
3 – 15 oz cans white beans, not drained
5-6 large cloves of garlic, skins on
2 Tbs olive oil + a drizzle
Salt and pepper, to taste
8-10 fresh sage leaves
8-10 thyme sprigs + 1 Tbs fresh leaves
5 C vegetable stock (I recommend using Better Than Bouillon)
2 Tbs dried minced onions
Caramelized onions:
1 large white or yellow onion, sliced into strips
2 Tbs olive oil
2 Tbs balsamic vinegar
1 Tbs sugar

DIRECTIONS:
Begin with the onions. Combine the onions and olive oil and add to a medium skillet. Saute over medium-high heat for 15-20 minutes, or until they begin to brown. Add the balsamic vinegar and cook another 15 minutes; stirring often. Stir in the sugar and continue to saute until the onions are almost black and sticking to the skillet.

DSC07272

Reduce heat to low. Of course, while you’re doing all of this, you’ll need to start the soup . . . Preheat oven to 450. Coat the mushrooms with the olive oil and season with salt and pepper. Transfer to a large baking pan. Add the sage and thyme sprigs. To prepare the garlic, place the cloves in the middle of a piece of foil, drizzle with olive oil and wrap up tightly; place onto the baking sheet.

DSC07266

Bake/roast for 15 minutes. Meanwhile, add the broth, beans, salt, pepper (to taste), and the tablespoon of thyme to a large soup pot; bring to a simmer. Stir the mushrooms in the oven and roast another 10 minutes.

DSC07269

Remove the thyme sprigs and discard. Gather the sage leaves and set aside. Transfer one cup of the soup broth to a blender, along with 2 cups of drained beans. Toss in the sage leaves and the two tablespoons of minced onion, along with the garlic (the skins should slide right off). Puree until smooth. Add the mushrooms to the soup and stir in the puree; season with salt and pepper if you’d like then bring to a simmer.

DSC07271

Serve with some caramelized onions on top and enjoy!

Roasted Mushroom and Garlic Soup with Caramelized Onions
 
Print
I found this recipe on She Wears Many Hats, and knew it was right up my alley. I love mushrooms and it also has white beans, so I was hooked. I wasn't expecting to change it up, but I ended up deviating off the recipe a little. It turned out fabulous; full of flavor! Not only that, it was pretty easy to make. The only thing that takes a while is caramelizing the onions, so I recommend allowing about 30-45 minutes for that---but well worth it!
Author: Epicurean Vegan
Ingredients
  • 6 C white and cremini mushrooms, quartered
  • 3 - 15 oz cans white beans, not drained
  • 5-6 large cloves of garlic, skins on
  • 2 Tbs olive oil + a drizzle
  • Salt and pepper, to taste
  • 8-10 fresh sage leaves
  • 8-10 thyme sprigs + 1 Tbs fresh leaves
  • 5 C vegetable stock (I recommend using Better Than Bouillon)
  • 2 Tbs dried minced onions
  • Caramelized onions:
  • 1 large white or yellow onion, sliced into strips
  • 2 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 1 Tbs sugar
Directions
  1. Begin with the onions. Combine the onions and olive oil and add to a medium skillet. Saute over medium-high heat for 15-20 minutes, or until they begin to brown. Add the balsamic vinegar and cook another 15 minutes; stirring often. Stir in the sugar and continue to saute until the onions are almost black and sticking to the skillet.
  2. Reduce heat to low. Of course, while you're doing all of this, you'll need to start the soup . . . Preheat oven to 450. Coat the mushrooms with the olive oil and season with salt and pepper. Transfer to a large baking pan. Add the sage and thyme sprigs. To prepare the garlic, place the cloves in the middle of a piece of foil, drizzle with olive oil and wrap up tightly; place onto the baking sheet.
  3. Bake/roast for 15 minutes. Meanwhile, add the broth, beans, salt, pepper (to taste), and the tablespoon of thyme to a large soup pot; bring to a simmer. Stir the mushrooms in the oven and roast another 10 minutes.
  4. Remove the thyme sprigs and discard. Gather the sage leaves and set aside. Transfer one cup of the soup broth to a blender, along with 2 cups of drained beans. Toss in the sage leaves and the two tablespoons of minced onion, along with the garlic (the skins should slide right off). Puree until smooth. Add the mushrooms to the soup and stir in the puree; season with salt and pepper if you'd like then bring to a simmer.
  5. Serve with some caramelized onions on top and enjoy!
3.4.3177

Filed Under: Soups Tagged With: caramelized onions, easy, mushroom soup, mushrooms, protein, roasted garlic, roasted mushrooms, sage, thyme, white beans

Gluten & Soy-Free Pizza with Caramelized Onions

March 6, 2012 by epicureanvegan

Gluten and Soy-Free Pizza with Caramelized Onions -- Epicurean VeganCrash Test Vegetarian posted a pizza recipe with caramelized onions. It took me back because we used to always put caramelized onions on our pizza, along with toasted walnuts and (at the time) Gorgonzola cheese. Oh, how things have changed!  It got me craving our old pizza recipe. I decided to change things up though with other ingredients, but those onions were a must!

INGREDIENTS:
1 pkg Bob’s Red Mill Gluten-Free Pizza Dough Mix (see my earlier review)
1 large onion, sliced
2 Tbs olive oil
1/4 to 1/3 C balsamic vinegar
1 tsp sugar
Toppings: sliced mushrooms, chopped spinach, tomato slices, vegan cheese shreds

DIRECTIONS:
Prepare the crust according to package instructions (it will need to rise for 20 minutes). To caramelize the onions, heat the olive oil in a large skillet. Add the onions and cook until they tenderize and start to turn brown.

Gluten and Soy-Free Pizza with Caramelized Onions -- Epicurean Vegan

Drizzle balsamic vinegar and sugar on the onions, and combine thoroughly. Cook until brown and shriveled.

Gluten and Soy-Free Pizza with Caramelized Onions -- Epicurean Vegan

Layer your toppings on the prepared pizza crust (Bob’s Red Mill makes (2) 12″ or (1) 16″). Bake for 15-18 minutes. Enjoy!

Gluten & Soy-Free Pizza with Caramelized Onions
 
Print
Crash Test Vegetarian posted a pizza recipe with caramelized onions. It took me back because we used to always put caramelized onions on our pizza, along with toasted walnuts and (at the time) Gorgonzola cheese. Oh, how things have changed! It got me craving our old pizza recipe. I decided to change things up though with other ingredients, but those onions were a must!
Author: Epicurean Vegan
Ingredients
  • 1 pkg Bob's Red Mill Gluten-Free Pizza Dough Mix (see my earlier review)
  • 1 large onion, sliced
  • 2 Tbs olive oil
  • ¼ to ⅓ C balsamic vinegar
  • 1 tsp sugar
  • Toppings: sliced mushrooms, chopped spinach, tomato slices, vegan cheese shreds
Directions
  1. Prepare the crust according to package instructions (it will need to rise for 20 minutes). To caramelize the onions, heat the olive oil in a large skillet. Add the onions and cook until they tenderize and start to turn brown.
  2. Drizzle balsamic vinegar and sugar on the onions, and combine thoroughly. Cook until brown and shriveled.
  3. Layer your toppings on the prepared pizza crust (Bob's Red Mill makes (2) 12" or (1) 16"). Bake for 15-18 minutes. Enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: caramelized onions, daiya, gluten-free, pizza, soy-free, Vega pizza

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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