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The Good Hearted Woman

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Classic French Onion Soup

February 9 By Renée 9 Comments

Classic French Onion Soup is a perfect union of sweet caramelized onions, crusty french bread croutons, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

French Onion Soup is a simple soup made of four basic components – sweet caramelized onions, savory stock, crusty french bread, and bubbly melted cheese. But that short list comes with a lot of questions:

What kind of onions work best for French Onion Soup? And does it matter how you slice them? (Spoiler: It does!)

What’s the difference between browning onions and caramelizing them?

Do I need a baguette, and what the heck is a batard?

What kinds of cheeses work best for French Onion Soup? Should I use processed cheese? 

You’ve got questions; we’ve got answers. 

Classic French Onion Soup

This post may contain affiliate links, but don’t worry – they won’t bite.

What kind of onions work best for French Onion Soup? 

The type of onions you use can dramatically impact  both the cooking time and the sweetness level of your soup. It may seem counterintuitive, but avoid using sweet onions for caramelizing.

When making anything with caramelized onions, I prefer to use a mixture of red and yellow onions. Sweet onions will work, but will take significantly longer to cook, and the end-product will have less flavor than that made with red and/or yellow onions.

Classic French Onion Soup

You might be wondering what causes the aforementioned Onion Sweetness Inversion, so here’s the scoop: plain old red and yellow onions have a far more complex flavor profile than do sweet onions. While we perceive sweet onions to be sweeter, yellow and red onions have more pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that the red and yellow onions have a higher sugar content, when the opposite is actually true. It is because of their higher sugar content that red and yellow onions yield richer caramelized onions, and subsequently, more flavorful French Onion Soup.

Does it matter how the onions are cut for caramelizing? 

You wouldn’t think so, but apparently, it does. According to America’s Test Kitchen, slicing onions from pole to pole (root to stem) instead of cross-grain prevents them from breaking down too much during the long cooking process.

sliced onions in slow cooker

What’s the difference between “browning” and “caramelizing”?

Browning is the relatively quick process of browning the outside of onions, done in hot oil at relatively high temperature.

Caramelizing, on the other hand, is a much slower process; requiring no less than 45 minutes (and upwards from an hour for larger quantities) over much lower heat.

Caramelization describes the chemical reactions that take place when any sugar is heated to the point that its molecules begin to break apart and generate hundreds of new flavor, color, and aroma compounds. [Cook’s Illustrated]

This slow cook is necessary in order for the chemical process to occur that transforms the sugars in the onions into rich, jammy, umami goodness. This magical transformation only happens after a long cooking time. The more caramelized, the deeper will be the color of the onions and the more intense the flavor.

You can encourage the caramelization process by adding a teaspoon or two of sugar to the onions as they cook; however, the process cannot be rushed. Doing so may result in bitter onions; and subsequently, bitter soup.

Using the traditional stove-top method, caramelizing the onions for this French Onion Soup recipe will take at least 45 minutes, and up to an hour. (I make my caramelized onions in the slow cooker, over a period of about 18 hours.)

Good news! You can freeze caramelized onions!

Did you know you can freeze caramelized onions? Make a big batch and freeze them. Then you can have this easy-to-make soup on the table in just 30 minutes, anytime you want!

Frozen caramelized onions.

What kind of cheese is best for French Onion Soup? 

Traditionally, French Onion Soup is topped with a bubbly, broiled Gruyère cheese. Gruyère is a Swiss-type or Alpine cheese.

Gruyère has a distinctive but not overpowering taste and gets excellent scores for meltability. The flavor of Gruyère can vary wildly, depending on both cheesemaker and age. Like Jarlsberg, young Gruyère is described as creamy and nutty, with the later becoming more earthier as it matures. Fully aged Gruyère can have a slightly grainy texture, like that of aged cheddar.

Depending where you live, it can be difficult to find good Gruyère. If you have this problem, do not – for the love of all Kitchen Elves everywhere – do not buy anything with the words “processed” in its name to melt on top of your hard-earned caramelized onions (unless you enjoy eating melted Play-doh). Instead, go with one of these delicious alternatives.

Gruyère Cheese Substitutes

Fontina and Parmesan: In the absence of Gruyere, the Fontina & Parmesan combo is my personal favorite cheese finish for French Onion Soup. (The soups shown throughout this post are all topped with this mixture.) 

Fontina is a semisoft, very meltable cheese with a slightly nutty, savory flavor. Fontinas from the United States usually have a milder flavor and softer texture than do those from Europe. (I don’t think I’d use a European Fontina for this soup.)

Cheese sprinkled on french bread croutons for French Onion Soup

Jarlsberg: Jarlsberg is my favorite everyday cheese. It’s smooth, sweet, nutty flavor complements French Onion Soup and pulls the sweet notes from the soup. Really good choice. (The only reason I list Fontina first is because, objectively, as far as flavor and meltability are concerned, it is more closely aligned with Gruyère.)

In a pinch, any mild, meltable Swiss cheese will work. Just choose a cheese you love, grate it up, and enjoy!

Should I use a Baguette or a Batard? (And what the heck is a Batard, anyway?)

French baguettes are the usual crouton of choice for French Onion Soup; however, I prefer to use French Batard.

A batard is the lesser known cousin of the thin, sexy French baguette. Usually about a foot or less long, the batard is much thicker around than the baguette, with a slightly thinner crust. I find that batard croutons make for a better soup-eating experience: they are easier to spoon up, and not quite as chewy as those made from baguette rounds. 

No fancy french breads? No worries! Everyday grocery-store French bread will also work just fine. Your choice of bread for the croutons is totally up to you. 

Sliced french bread batard

A Note about Soup Stock

A soup is only as good as the stock upon which it is built. 

French Onion soup is traditionally made with beef stock (or broth); however, you can make it with chicken or vegetable stock if desired. 

If you make your own soup stock, use a light version. You don’t want the flavor of your stock to overwhelm the subtleties of the caramelized onions. You should be able to see sunlight through a jar of your stock. If it is too thick to see the light, add a little water, or a 75/25 combination of water and wine.

Always taste any stock, including boxed stocks, before you use them. A bad stock can ruin an entire soup; a great one can elevate it.  If you don’t like the flavor of your stock, don’t use it. 

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No need to worry about fancy soup crocks if you don’t have them: you can serve French Onion Soup in any individual, oven-safe vessel. Garnish with a sprig of fresh thyme and you’re all set! 

Classic French Onion Soup

Recipe Updated February 9, 2021 (Originally published November 21, 2013)
Classic French Onion Soup
5 from 2 votes

Classic French Onion Soup

Classic French Onion Soup is a perfect union of caramelized onions, crusty french bread, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Soup
Keyword: cheese, onions
Servings: 6
Calories: 341kcal
Author: Renée | The Good Hearted Woman

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven

Ingredients

  • 5 pounds red or yellow onions about 4-5 large onions, sliced stem to root about ¼" thick (or, I suggest using pre-prepped caramelized onions)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme minced (or 1/2 teaspoon dried thyme), plus a few sprigs for garnish
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons Wondra or all-purpose flour
  • 1 cup red wine or white wine
  • 4 cups beef stock or chicken stock, or vegetable stock
  • 2 teaspoons Worcestershire sauce
  • 6 ounces Gruyere* grated (or Fontina, Swiss, or Provolone)
  • 1 ounce Parmesan shredded or grated (optional)
  • 2 cloves garlic whole, peeled
  • 1 french bread baguette or batard sliced in ½-inch rounds (or french bread loaf)
  • salt to taste
US Customary - Metric

Instructions

Caramelized Onions

  • In a 10-inch Enameled Cast Iron Dutch Oven (or other large, heavy-bottom saucepan) melt 2 tablespoons olive oil and 2 tablespoons butter over medium-low heat.
    Add sliced red or yellow onions to melted oil and butter.
    Cook slowly, stirring frequently, over medium-low heat until onions are very soft and have turned dark golden brown.
    Caramelizing the onions should take at least 45 minutes. DO NOT RUSH or your onions may turn out bitter.
    Foolproof step-by-step directions for caramelizing onions can be found on our post, Slow Cooker Caramelized Onions.
    caramelized onions in dutch oven on stove burner
  • TO USE PRE-PREPPED CARAMELIZED ONIONS (which I heartily encourage you to do!):
    Skip the step outlined above and just add 2 cups (16 ounces) pre-prepped caramelized onions to the Dutch Oven.
    Heat over medium-low until the onions are bubbly; about 5 minutes.
    Frozen caramelized onions.

Soup Base

  • To the prepared caramelized onions, add the wine and deglaze the pan.
    Bring to a simmer over medium-low heat.
    Stir in garlic, thyme leaves (or dried thyme), and freshly ground pepper.
    Reduce the heat and simmer on low until the wine has evaporated and the onions are nearly dry; about 5 minutes.
    Add garlic and thyme.
  • Add the beef stock and Worcestershire sauce.
    Return soup to heat and allow to simmer 10 minutes more.
    Season to taste.
    Broth and wine added to caramelized onions.

Baguette Croutons

  • While soup is simmering, arrange baguette slices on a baking sheet in a single layer.
    Set under broiler just long enough to toast lightly; about 2 minutes.
    Flip the baguette rounds over and repeat.
    Rub one side of each toasted bread slice with a clove of garlic.
    Broiled french bread slices on old baking tray

Serving

  • When you are ready to serve, ladle hot soup into oven-safe bowls.
    Classic French Onion Soup in bowls.
  • Float one or more prepared baguette croutons on top.
    Croutons in bowls, waiting for cheese. French Onion Soup process.
  • Sprinkle generously with grated cheeses.
    Cheese sprinkled on french bread croutons for French Onion Soup
  • Place under broiler just long enough to melt and slightly brown the cheese.
    Broiled cheese on top of French Onion Soup.
  • Garnish with fresh thyme sprigs and serve.
    Classic French Onion Soup

Notes

Wine & Wine Substitutes:
I like my French Onion Soup slightly lighter and on the sweet side: a good Reisling works very nicely.
If you are not a wine-drinker and prefer not to buy it, you can use equal parts additional broth and white grape juice in place of the wine. 

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 21g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 964mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 369mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

How to Lighten Up Classic French Onion Soup

If you prefer the classic, intensely flavored French Onion Soup, use beef broth and red wine as listed first in the recipe.

Mr B and I, however, prefer our French Onion Soup on the lighter side of traditional, both in sodium load and flavor profile. For this reason, we often sub in a light chicken stock or vegetable stock (for a vegetarian French Onion Soup) in place of the traditional beef broth base, and white wine instead of the customary red or port. 

Either way, it’s delicious! 

Note that if you sub in a vegetable stock, take care that it doesn’t have a strong flavor, as it will affect the outcome of your soup.

Broiled cheese on top of French Onion Soup.

Homemade soups are some of our favorite things. Be sure to check out these delicious, time-tested  classic soup recipes, including Loaded Baked Potato, Hungarian Mushroom, and the easiest Ham-bone Split Pea Soup you’ll ever make! 

Spoonful of French Onion Soup.

I’m not big on excessive kitchen gadgets, but this herb stem stripper is a thumbnail saver – and totally worth the real estate it takes up in my kitchen drawer. To use it, you just thread the stem through the smallest hole through which it will fit, and pull the stem through. Like magic, the herb leaves fall away, ready to use. It works like a charm on fresh thyme!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Fresh thyme on plate with herb stem stripper.

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Classic French Onion Soup  Classic French Onion Soup
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

 

Filed Under: 30-Minute Meals, Eating Style, Recipes, Soup, Chowder & Stew, Vegetarian Tagged With: caramelized onions, French, onions

Slow Cooker Caramelized Onions

September 8 By Renée Leave a Comment

Slow Cooker Caramelized Onions are mellow, sweet, and versatile, too! Use them for everything from French onion soup to omelet fillings to burger toppings. With this simple, foolproof method, you can have caramelized onions on hand anytime!

Slow Cooker Caramelize Onions

This post may contain affiliate links, but don’t worry – they won’t bite.

Slow Cooker Caramelized Onions are sweet, mellow, and so versatile! Not only can you make some out-of-this-world French Onion Soup with them, but they make a tasty addition to beef dishes, dips, omelets, burgers, and sandwiches – just to name a few. 

Why caramelize onions in a slow cooker instead of on the stovetop?

Caramelizing onions the traditional way – on the stovetop, low and slow – can be frustrating and time-consuming. This simple, foolproof slow-cooker method bypasses the skillet and stovetop altogether; and allows you to have caramelized onions on hand anytime, with minimum effort and no fuss. 

What kind of onions work best for slow cooker caramelizing? 

The type of onions you use can affect both the cooking time and the sweetness level of your finished onions. Personally, I prefer to use a mixture of red and yellow onions. 

It may seem counterintuitive, but avoid using sweet onions for caramelizing.

Sweet onions will work, but will take significantly longer to cook, and the end-product has less flavor than that made with red and/or yellow onions. This has to do with the fact that, while we perceive sweet onions to be sweeter, yellow and red onions have more of those pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that they are significantly less sweet.

The truth is that yellow and red onions actually have a far more complex flavor profile, and yield richer, more flavorful caramelized onions.

sliced onions in slow cooker

A mix of red and yellow onions turns a nice brown-burgundy color in the slow cooker; and since both red and yellow onions have a lower moisture content than sweet onions, the cooking process is measurably shorter. The higher sugar content of the red and yellow onions makes for great caramelization, and they never require additional sweetening. 

Wavy Line

Given the super-long cooking time, I usually start cooking my onions in the evening, and let them cook all night long unattended. Then I can stir them once in the morning, check how far along they are, and gauge the rest of the time needed from there.

You can also start them at the beginning of your workday, and then check them again when you get home. 

Post & Recipe updated September 8, 2020 (Originally published November 11, 2013) 
blank

Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions are mellow, sweet, and versatile, too! Use them for everything from French onion soup to omelet fillings to burger toppings. With this simple, foolproof method, you can have caramelized onions on hand anytime!
Prep Time10 mins
Cook Time20 hrs
Print Recipe Pin Recipe
Course: Condiment
Keyword: onions
Servings: 1 quart
Calories: 1097kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Slow Cooker
  • Vacuum Sealer (optional)

Ingredients

  • 4 - 5 pounds onions (yellow, red, or sweet)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt

Instructions

  • Slice onions from pole to pole (root to stem), about 1/8"-1/4" inch thick.
    Cutting the onions this way prevents them from breaking down too much during cooking.
    slicing onions
  • Fill Slow Cooker about 2/3 full of cut onions.
    sliced onions in slow cooker
  • Drizzle in olive oil and toss to coat.
    drizzle olive oil
  • Cover slow cooker and set to LOW.
    sliced onions in slow cooker
  • Cook for 10-18 hours, stirring every few hours if you are available. (It's also OK if you don't stir them at all.)
    This step is done when the onions are dark brown, soft, and swimming in a thick liquid.
    Image: Onions after 5 hours
    sliced onions in slow cooker
  • When onions are medium brown, soft, and sweet, they are ready to use.
    Image: Onions after 8 hours
    sliced onions in slow cooker
  • For thicker, jammier caramelized onions with deeper color, uncover the slow cooker and continue to cook onions on low for an additional 3-5 hours.
    Image: Onions after 22 hours
    slow cooker onions
  • Caramelized onions may be used immediately, or refrigerated or frozen for later use.
    freezing caramelized onions

Notes

Caramelized onions may. be kept in the refrigerator for up to a week, or frozen for up to six months. 

Nutrition

Serving: 1batch | Calories: 1097kcal | Carbohydrates: 169g | Protein: 20g | Fat: 44g | Saturated Fat: 7g | Sodium: 2399mg | Potassium: 2649mg | Fiber: 31g | Sugar: 77g | Vitamin C: 134mg | Calcium: 417mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for a unique, delicious way to use caramelized onions? Try our Cherry Tomato Tart with Caramelized Onions – It’s pretty fabulous! 

Wavy Line

I like to use my vacuum sealer to package my caramelized onions for freezing. (Package in one or two cup servings for ease of use.) Vacuum-sealed onions can last up to a year in the freezer. 

Ice cube trays are another great option for freezing caramelized onions: small portions are perfect for throwing on a sandwich or burger, topping a pizza, or making an omelet. 

freezing caramelized onions

 

Delicious Recipes Using Caramelized Onions

Love caramelized onions? So do I! Here's some great recipes that use them in unique and delicious ways! 

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Apple, Beet, & Caramelized Onion Pizza

Photo Credit: www.saltycanary.com

Get ready for one of those “fancy restaurant pizzas” that you can make at home! This Apple, Beet, and Caramelized Onion Pizza has a pink garlicky beet sauce and is topped with cheddar cheese, caramelized onions, crisp apples, and fresh thyme.

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Caramelized Onion Bacon Dip with Blue Cheese

Photo Credit: www.goodlifeeats.com

A perfect appetizer, this Caramelized Onion Bacon Dip is a revamped version of classic onion dip. 

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Classic French Onion Soup

Caramelized onions, fresh herbs, flavorful broth, and melty cheese combine to make this classic French onion soup. (Just don't tell anyone how easy it is to make!)

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Little Oven Annie's Cherry Tomato Tart

Feta, caramelized onions, and walnut pesto create a savory bed for fresh cherry tomatoes in this beautiful Cherry Tomato Tart.

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Caramelized Onions Sautéed Green Beans

Photo Credit: www.joyousapron.com

A delicious and easy veggie side dish! Sweet caramelized onions sautéed with crunchy green beans, toss with garlic, butter, sea salt, then topped with shaved almonds.

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One-Pot French Onion Farro

Photo Credit: www.kitchentreaty.com

With tender-cooked farro grains and French onion flavors, this easy one-pan favorite is like a cross between risotto and French onion soup. Serve with Gruyere-topped crostini and a fresh sprig of thyme and we're talking swoon-city. 

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Caramelized Mushroom, Onion & Cheese Bites

Photo Credit: www.savvysavingcouple.net

Mushrooms and sweet onions are caramelized with balsamic vinegar, and then baked with cheese on buttery, and flaky puff pastry. These bite-sized appetizers are easy to make and such a crowd pleaser!

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Roast Beef Sliders with Caramelized Onions

Photo Credit: www.savvysavingcouple.net

The best Roast Beef Sliders on the web! They feature tender, caramelized sweet onions, creamy french onion dip, roast beef, and melted cheddar on garlic buttered brioche buns.

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Butternut Squash Quiche with Caramelized Onions

Photo Credit: champagne-tastes.com

This vegetarian butternut squash quiche is filled with caramelized onions and goat cheese, is easy to make ahead of time, and is perfect for brunch!

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Vegan Onion Gravy

Photo Credit: champagne-tastes.com

This gluten-free and vegan gravy is made with caramelized onions and roasted garlic, and is the perfect sauce for mashed potatoes!

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French Onion Gouda Stuffed Meatballs

Photo Credit: dudethatcookz.com

The flavors of French onion soup and smoked Gouda cheese are combined to make the perfect French Onion Gouda Stuffed Meatballs.

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Summer Squash Tomato and Onion Galette

Photo Credit: 2cookinmamas.com

A simple recipe that has a soft sweet interior, a zesty creamy cheese filling and just enough of a flaky crust to hold it all together.

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Arugula, Brie, and Caramelized Onion Pizza

Photo Credit: www.trialandeater.com

Upgrade your pizza night by making homemade pizza with caramelized onions, mushrooms, fresh baby arugula and brie cheese! A little bit of sweet along with a little bit of peppery flavors!

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Caramelized Onion White Bean Dip

Photo Credit: itsavegworldafterall.com

This creamy white bean dip packs a ton of flavor from caramelized onions! It makes a delicious snack or spread.

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Vegan Caramelized Onion Dip

Photo Credit: thiswifecooks.com

Get ready to ditch the pre-made onion dips for good! This easy to make crowd-pleasing dairy-free dip is perfect for parties or Game Day snacking!

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French Onion Pasta Bake

Photo Credit: girlwiththeironcast.com

With caramelized onions, tender juicy chicken, and melted gruyere cheese over the top, this is an easy/flavorful dinner for the whole family.

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Caramelized Onion and Goat Cheese Tart with Thyme

Photo Credit: www.fromachefskitchen.com

This lovely French-inspired Caramelized Onion and Goat Cheese Tart with Thyme has a flaky, buttery crust, onions cooked until practically melted, tangy goat cheese and fresh thyme.

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Brown Butter & Caramelized Onion Mashed Cauliflower

Photo Credit: www.runningtothekitchen.com

Brown butter and caramelized onion mashed cauliflower is a delicious paleo recipe that will have you forgetting about the potatoes.

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Pumpkin Goat Cheese Dip with Caramelized Onions

Photo Credit: www.runningtothekitchen.com

Pumpkin goat cheese dip with caramelized onions can be served warmed or cold, it’s a great addition to your party spread and perfect for the holidays. Try it with crackers, sliced fall/winter fruits or vegetables!

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Pasta with Chicken, Caramelized Onions & Balsamic

Photo Credit: www.theorganickitchen.org

Pasta, caramelized onions and balsamic - what’s not to love?!

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Slow Cooker Caramelized Onions (pin)   Slow Cooker Caramelize Onions  Slow Cooker Caramelize Onions  Slow Cooker Caramelize Onions
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Cooking Basics, Recipes Tagged With: onions, Slow Cooker

Hot German Potato Salad (Kartoffelsalat)

September 11 By Renée 25 Comments

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

My high school German teacher loved food, and often brought in German foods into class for us to try. Frau Müeller introduced us to exotic new-to-us delicacies like Butterkase (pronounced “booter-keh-zuh,” which literally means butter cheese), Kartoffelpuffer (German potato pancakes), and a profusion of buttery Bavarian pastries. However, the one German dish that stood out most to me was her traditional Kartoffelsalat – or Hot German Potato Salad. 

Hot German Potato Salad Recipe | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

In America, the earliest written recipes for potato salad appeared the mid-19th century. Culinary historians speculate that the combination of cooked potatoes, oil, vinegar, and herbs was introduced by German immigrants, who had a penchant for rich, sour-sweet combinations.

Hot potato salad, usually made with bacon, onion and vinegar dressing, soon became so closely associated with German immigrants that it was dubbed “German Potato Salad.”

Equally scrumptious hot or cold, German Potato Salad is a deeply satisfying blend of sweet, tangy, bacony goodness. Unlike traditional American potato salad, the German version is completely devoid of anything remotely mayonnaisey. 

Over the years, this recipe has become a family favorite, and is now a time-honored Oktoberfest tradition at our house. It’s very easy to put together, and should be made ahead of time. I usually make it at least a day ahead to allow all the flavors to meld together, and then rewarm it to serve for our big Oktoberfest meal.

PRO TIP: We usually eat the leftovers cold… with our fingers… from the fridge. Because it’s soooo delicious. This makes a great picnic salad, too! 

Recipe Updated September 11, 2019 (Originally published October 2, 2014)
Hot German Potato Salad Recipe | The Good Hearted Woman
5 from 15 votes

German Potato Salad (Kartoffelsalat)

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!
Prep Time30 mins
Cook Time30 mins
Fridge Time (optional)1 d
Total Time1 d 1 hr
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Bavarian, German
Keyword: bacon, potato salad
Servings: 8 servings
Calories: 195kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 2 lbs red potatoes any waxy potato will work
  • 6 slices bacon cut into small pieces (Get good, high quality bacon for this!)
  • 1 medium red onion sliced thin
  • 1/3 cup sugar
  • 1/3 cup apple cider vinegar or plain vinegar
  • 1/3 cup water
  • 1 tsp celery seed optional
  • salt
  • pepper
US Customary - Metric

Instructions

  • Cut potatoes into 1/2- to 3/4-inch cubes and put them into a medium saucepan. (Leave skins on.)
    Add enough water to cover the tops of the potato cubes.
    Cover and boil about 15 minutes, or until tender but still firm.

While potatoes are cooking:

  • Cook bacon until crisp, remove from pan and set aside, reserving bacon drippings.
  • Saute the onion in the reserved bacon drippings.
  • Turn the heat on the sauteed red onions down to medium low, and add vinegar, sugar, water and celery seed.
    Heat to a simmer and pour over hot potatoes.
    Make sure liquid and potatoes and both very hot when mixed together.
    Add cooked bacon pieces.
    Stir to combine.
  • Salt and pepper to taste, and then put into 2 1/2 qt. casserole dish.
  • Bake uncovered for 30 minutes at 325°.

Notes

German Potato Salad is always better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.
 

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 27.9g | Protein: 7.6g | Fat: 6.1g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 337mg | Potassium: 624mg | Fiber: 2.2g | Sugar: 10.1g | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for more recipes to add to your Oktoberfest menu? Be sure to try these delicious German recipes:

  • Rotkohl (German Sweet & Sour Red Cabbage)
  • Crispy Sauerkraut Fritters {Easy Air Fryer Recipe}
  • Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms
  • Easy Apple Strudel (Apfelstrudel)

 

Hot German Potato Salad Recipe | The Good Hearted Woman

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Hot German Potato Salad (Kartoffelsalat)    Hot German Potato Salad

What's on Your Oktoberfest Menu?

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Hot German Potato Salad

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

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Crispy Sauerkraut Fritters {Easy Air Fryer Recipe}

These Crispy Sauerkraut Fritters with Bacon, Sausage and Cheese are the perfect appetizer for all your fall
celebrations!

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Rotkohl {German Sweet & Sour Red Cabbage}

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

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Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.

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Easy Apple Strudel {Apfelstrudel}

Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Oktoberfest Recipes, Salads, Side Dishes Tagged With: bacon, German, Holidays, onions, potatoes

Portobello Mushroom Stroganoff

January 15 By Renée 15 Comments

Rich, hearty vegetarian Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}

This post may contain affiliate links, but don’t worry – they won’t bite.

The first time I ever had stroganoff was at my friend Marilee’s house.  Marilee is one of my dearest friends in this life; we’ve known one another since we were three. Like me, her dad was a teacher and her mom was a nurse, and when we were kids, I loved spending time at her house.

Marilee’s house was exciting, and so different from mine. Marilee’s family drove a VW Microbus and drank instant milk (eww) and she was always getting a new baby sister or something really cool like that. She had a little brother named Ricky and an older sister named DeeAnn who she shared a bedroom with.

Me and Marilee in the Summer of'68.

Me and Marilee in the Summer of ’68.

Marilee and DeeAnn got into huge fights all the time and their room was always strewn with headless Barbies. (There were other toys too, I’m sure, but all I remember is those headless Barbies.) I thought her dad was wonderful, and I liked her mom for the weirdest reason: she treated me like one of her own kids – even to the point of yelling at me just like everyone else – and usually she made something interesting and delicious for dinner.

Which brings me back to Stroganoff. When I was a kid, my mom didn’t make anything they didn’t serve in Missouri in 1943 (her words) so stroganoff was not an option on our table until I learned to cook. It was just too fancy and ethnic for Mom.

So when Ruth Hall served up stroganoff to me for the first time, it took everything I had to not bolt the whole plate in a few seconds and ask for more before Marilee’s large family ate it all up. I loved the deep, creamy, rich flavors and the way it coated the noodles with just the right amount of saucey goodness.

Oh my – I’m making myself hungry just thinking about it.  To this day, Beef Stroganoff is still in the top ten on my Comfort Food List.

Unfortunately, with all the various eating styles that our kitchen regularly accommodates, beef stroganoff isn’t often an option – but mushroom stroganoff is!

There are plenty of recipes out there for mushroom stroganoff, and I’ve tried a few, but they always seemed lacking something to me. It took me some tinkering, but I think you’ll find that my hearty, vegetarian Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying!

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}
5 from 2 votes

Portobello Mushroom Stroganoff

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}
Prep Time30 mins
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Comfort Food
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 2 tsp olive oil
  • 2 tsp butter
  • 1 large sweet onion finely chopped
  • 2 large cloves garlic minced
  • 2 lbs Baby Portabello mushroons cleaned and sliced thick (Or 4 large Portobellos)
  • 1 tsp Kosher salt
  • ¼ cup flour
  • 1 tsp paprika
  • ¼ tsp freshly ground pepper
  • ¾ cup white wine I use Riesling. Or ½ cup white grape juice & ½ cup water
  • ½ cup vegetable broth
  • 1 Tbls Worcestershire sauce vegetarian
  • 3 cups fresh baby spinach leaves
  • ½ cup light sour cream

Instructions

  • Melt butter with olive oil in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 minutes.
  • Add mushrooms and ½ teaspoon salt. Cook until mushrooms begin to soften about 3-4 minutes. Continue to cook until liquid reduces by about half.
  • Meanwhile, cook egg noodles according to package directions, drain and set aside.
  • In a small bowl, combine flour, paprika, remaining salt, and pepper.
  • Sprinkle flour mixture over cooked mushrooms and toss to combine. Toss to coat all the mushroom mixture.
  • Add broth, wine and Worcestershire sauce to mushroom mixture and stir to combine. Stir in spinach, cover with lid and turn heat down to very low. (I just turn it off.) The spinach will wilt in just a few minutes.
  • Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.
  • Serve over cooked egg noodles or rice.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.

Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature.
DO NOT BOIL.

This meal all comes together and is ready to serve in about 30 minutes.  Give it a try and let me know what you think!

And thanks, Marilee – for everything.

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This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.} | The Good Hearted Woman

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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own.Please check out our disclosure policy for more details. Thank you for your support!


Filed Under: 30-Minute Meals, Eating Style, Main Dishes, Recipes, Vegetarian Tagged With: onions, portobellos, sour cream

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