Citrus, Pomegranate and Cherry Kombucha Punch

It’s been far too long since I’ve brought out the ‘booch.

This Citrus, Pomegranate and Cherry Kombucha Punch is the perfect non-alcoholic batch drink to serve a crowd during the holidays.

Don’t get me wrong, I’m still as in love with it as ever, but I was told by my OB that I should be careful about consuming kombucha while pregnant (which is slightly odd seeing as I have other friends whose docs told them it was good for them) but I just couldn’t help myself with this Citrus, Pomegranate and Cherry Kombucha Punch!


When you can’t consume alcohol, you’ve got to get creative with how you enjoy your festive beverages. As a die-hard bubbles lover, I’m the first to use a delicious sparkling wine as my punch base when I’m not pregnant (case in point: this Sparkling Pomegranate Party Punch I made last year) so naturally I was looking for something that would be a suitable substitute, at least for the next 5 weeks or so.

[Side note: I can’t believe we’re only five-ish weeks away from meeting our little girl!]

Because these days I seem to be getting “sugar headaches” if I consume too much overly sweetened juice, I wanted something that had minimal added sugar. I also wanted some bubbles – because we’ve got to keep things festive somehow! A citrus-y kombucha seemed just the answer.

Citrus, Pomegranate and Cherry Kombucha Punch is the perfect batch mocktail for the holiday season.

I decided to keep with the new season (hello, fall!) by using some of its star produce. While cherries may be on their way out, pomegranates are most certainly on their way in, as are all the citrus fruits. So into my base of citrus kombucha went equal parts pomegranate and cherry juices (which you can find at any Trader Joe’s) and then, to keep my Citrus, Pomegranate and Cherry Kombucha Punch not too basic, I added just a touch of orgeat to add a little extra dimension of flavor.

[Second side note: Orgeat has become a huge favorite mocktail ingredient for me and I highly recommend that you add some to your home bar arsenal ASAP.]

Once you have all the ingredients on hand, your Citrus, Pomegranate and Cherry Kombucha Punch will come together in a snap, which means it’s the perfect batch mocktail to whip up this weekend.

A glass of Citrus, Pomegranate and Cherry Kombucha Punch is the perfect way to kick off the first weekend of fall.

Speaking of which, what are your plans? We have a few birthday parties to attend, but otherwise we’ll be relaxing, watching football, putting together baby stuff and packing our “go” bags for the hospital!

No matter what mischief you’re getting into, I hope you make this Citrus, Pomegranate and Cherry Kombucha Punch a part of it!

Cheers to the weekend with a glass of Citrus, Pomegranate and Cherry Kombucha Punch!

This post contains affiliate links.

This Citrus, Pomegranate and Cherry Kombucha Punch is the perfect non-alcoholic batch drink to serve a crowd during the holidays.
Print
Citrus, Pomegranate and Cherry Kombucha Punch
Prep Time
5 mins
 

This festive punch is full of seasonal flavor and gets a non-alcoholic kick from citrus kombucha. The perfect drink for children and adults alike!

Course: Drinks
Servings: 1 drink
Author: CaliGirl Cooking
Ingredients
  • 4 ounces orange- or tangerine-flavored kombucha
  • 2 ounces pomegranate juice
  • 2 ounces cherry juice
  • 1/2 ounce orgeat
  • Thin orange wedge or wheels, for garnish
Instructions
  1. Fill a tallboy glass with ice.

  2. Add kombucha, pomegranate juice, cherry juice and orgeat and give a little stir.

  3. Garnish with orange wedges or wheels and enjoy!

Citrus, Pomegranate and Cherry Kombucha Punch | CaliGirlCooking.com

Weekend Hazelnut Sticky Buns with Date Caramel

Yep, we’re looking forward to the weekend already.

These Weekend Hazelnut Sticky Buns with Date Caramel will be your new favorite Sunday morning breakfast!

I don’t know about you, but for me, once Wednesday rolls around I’m already thinking about wrapping up my week and getting ready to enjoy the weekend. In fact, earlier this summer I took a tip from Lee at Fit Foodie Finds and tried to manage my time so that I could take most Fridays off, or at least only work half a day. Now that I’m trying to get tons of stuff prepped for when baby comes those Fridays off are few and far between, but it doesn’t stop me from spending the last couple days of the week thinking about what I’m going to do (and eat!) over the weekend – enter these Weekend Hazelnut Sticky Buns with Date Caramel!


Creating a date caramel sticky bun and incorporating the yummy taste of toasted hazelnuts was another random idea that came to me with no formal inspiration whatsoever. This doesn’t happen very often (and, in fact, I wish it happened more) so when I do have these out-of-nowhere inspirations, I’m sure to act on them ASAP.

You might remember that I’m a huge fan of cinnamon rolls (like these Chunky Monkey Cinnamon Rolls with Chocolate Glaze and these Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting), but I had yet to foray into the world of sticky buns. I turned to one of my favorite bakers, Thomas Keller, and his Bouchon Bakery cookbook to get a rundown on what exactly I needed to do to make these happen.

Weekend Hazelnut Sticky Buns with Date Caramel are a unique take on the classic breakfast baked treat.

Now, we all know that Mr. Keller doesn’t cut any corners, so I took liberties to shorten the process up a bit where I thought it was needed and round the measurements out to those that a normal person would use without needing a kitchen scale. I of course also made my own date caramel rather than the cookbook’s version of the sticky filling and subbed in toasted hazelnuts in lieu of the traditional pecans.

As much as I tried to simplify the process for making these Weekend Hazelnut Sticky Buns with Date Caramel, they are still a bit of a process. You’ll want to start the dough and make the date caramel a day before you plan on baking the buns, and if you want to devour them for breakfast then you’ll have a bit of an early wake-up call but trust me, it’s so worth it! And, I mean, if you want to sleep in a bit and not serve them until closer to lunch (brunch?) I’m sure you’ll have plenty of takers on your hands.

The dough for Weekend Hazelnut Sticky Buns with Date Caramel is studded with so many delicious ingredients.

No matter when or how you decide to bake them, these Weekend Hazelnut Sticky Buns with Date Caramel are uber-delicious and bound to become a new family favorite. They’re best fresh out of the oven, of course, but I’d be lying if I said I didn’t have a whole batch of them waiting for me in the freezer for after Baby D is born.

A batch of Weekend Hazelnut Sticky Buns with Date Caramel is all you need to make your weekend morning great.

While these definitely deserve to be baked up this weekend, they’d also be the perfect breakfast treat for Thanksgiving weekend or Christmas morning. And the date caramel makes them healthy, right??

This post contains affiliate links.

These Weekend Hazelnut Sticky Buns with Date Caramel will be your new favorite Sunday morning breakfast!
Print
Weekend Hazelnut Sticky Buns with Date Caramel
Prep Time
1 hrs
Cook Time
25 mins
Total Time
1 hrs 25 mins
 

The classic bakery breakfast pastry gets a modern-day makeover with hazelnuts in lieu of pecans and a healthier date caramel filling.

Course: Breakfast
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
For the date caramel:
  • 20 pitted dates
  • 3 tablespoons water
  • 2 tablespoons dark rum
  • 2 tablespoons softened unsalted butter
For the buns:
  • 3 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 3 eggs, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1/2 cup plus 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon kosher salt
  • 2-4 tablespoons unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 2 cups toasted hazelnuts, chopped
Instructions
  1. The day before you plan on baking your buns, prep the dough and date caramel. Soak the pitted dates in warm water for 10 minutes, then drain and transfer to a food processor with the rest of the date caramel ingredients. Process until caramel is smooth and transfer to a resealable container to store in the refrigerator overnight. 

  2. Next, prep the dough. Add the flour and yeast to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low for 15 seconds.

  3. Add eggs, milk and salt and mix on medium-low for 4 minutes, scraping down the sides as needed. Add the ½ cup plus 2 tablespoons butter, a little at a time, beating until incorporated after each addition. Stop the mixer, scrape down the sides and mix on low for another 5 minutes.

  4. Turn dough out onto a lightly floured surface and knead for a few minutes, adding a small sprinkle of flour if the dough gets too sticky to handle. Transfer dough to a bowl coated with cooking spray, cover with plastic wrap and let rise for one hour.

  5. After the first rise is complete, turn the dough out onto a lightly floured surface once again and knead gently for just a few minutes. Return dough to the bowl, cover once again and let rise in the refrigerator overnight. 

  6. The next morning, remove the dough from the refrigerator, turn it out onto a lightly floured surface once again, and roll dough out into a 16-inch square. Also remove the date caramel from the refrigerator at this time to let it come to room temperature.

  7. Spread 2-4 tablespoons melted butter onto dough with a pastry brush.

  8. In a small bowl, mix together the cinnamon and sugar and then sprinkle this mixture over the melted butter on the dough. Let sit for a moment while you prep the oven and baking pan.

  9. Preheat the oven to 350 degrees Fahrenheit. Spray a jumbo muffin tin or popover pan generously with nonstick cooking spray. Place 2 tablespoons of the date caramel in each cup followed by 2 tablespoons of the toasted hazelnuts. 

  10. Now, return to your dough and sprinkle the remaining hazelnuts over the cinnamon sugar mixture. Roll the dough up into a cylinder and trim off the ends, pinching it together at the seams. Cut the cylinder into 6 equal pieces and place each piece in one of the muffin tins, on top of the date caramel and hazelnuts. Press your finger into the middle of each one to spread it to the edges. 

  11. Place sticky buns in the 350 degree oven and back for 20-25 minutes, or until slightly golden. Immediately invert onto a Silpat. If any of the caramel stays stuck in the pan, simply scoop it out with a spoon and on top of the now inverted buns. Let cool completely (or almost completely) before serving.

Weekend Hazelnut Sticky Buns with Date Caramel | CaliGirlCooking.com

Fall Harvest Chopped Salad with Apple Cider Vinaigrette

What’s green and orange and purple all over and tastes perfectly in season?

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal for fall, featuring loads of fresh produce and savory pumpkin spice roasted chickpeas!

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette!


I know it’s not technically fall yet (just a few more days!) but after I took a little trip to the Farmer’s Market this past weekend I just couldn’t resist all of the fall produce I was seeing. Okay, maybe I just became obsessed with the fact that here in Santa Barbara we are deep in the throes of a very short fresh fig season, and I can’t help snatching a bunch of them up whenever I see them because I know they may be gone the next time I head out for groceries.

So yes, this salad stars plenty of fresh figs, but it features so many other fun fall things as well. We’re talking sweet potatoes, pumpkin seeds (aka pepitas) and – wait for it – SAVORY PUMPKIN SPICE CHICKPEAS!! You guys, they’re amazing. Perfectly crispy with all that fun pumpkin spice flavor and then a savory hit of garlic. Even if you don’t make the entire Fall Harvest Chopped Salad, please, please, PLEASE make these savory pumpkin spice chickpeas for a healthy, protein-packed snack. You will not be able to get enough!

Savory pumpkin spice roasted chickpeas are the perfect addition to a Fall Harvest Chopped Salad.

And can we talk for a minute about chopped salads? I love salads served in this way (i.e. all of the ingredients already chopped up into bite-size pieces) for multiple reasons, mostly because (a) you can get a taste of every single ingredient in each bite and (b) you don’t have to worry about looking like a complete dinosaur with a giant piece of lettuce hanging out of your mouth when you try to take a bite. Easy to eat, full of flavor – that’s my kind of healthy meal!

Usually I like to keep things simple with salads and keep the cooking to a minimum, but since we’re heading into fall I figured you wouldn’t mind just a little bit of oven/stove time to really make some of these flavors pop.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is going to quickly become your go-to nutritious lunch or dinner for the season, and those savory pumpkin spice chickpeas are probably most definitely going to become your new favorite healthy snack.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect light lunch or dinner to usher in the fall season.

So let’s talk about what all exactly needs to go on here to make this salad come to life.

The only oven time required is for roasting both our sweet potatoes and chickpeas, and the good news is that they can be roasted together, at the same oven temperature, for the same amount of time. How convenient is that?

The only other “cooking” required is toasting up our pepitas, because if there’s one thing I learned during my time as a pastry assistant, it’s that you should be toasting your nuts WHENEVER you are adding them to any sort of recipe. It seriously adds so much flavor and is most definitely worth the extra 10 minutes or so of toasting over the stove.

Aside from the roasting and toasting, all this Fall Harvest Chopped Salad requires is a good tossing in a huge bowl and a drizzle of shallot-tinged apple cider vinaigrette. And speaking of vinaigrette, this one couldn’t be easier. You may have noticed from the other salads I have here on the blog (like this Fall Kale Salad with Easy Balsamic Vinaigrette and this Fresh Fig and Burrata Salad with Toasted Hazelnuts) that I like to keep my dressings simple. I feel like you should really let all of the flavors of whatever produce and other goodies you’re using in the dish shine through and not coat it in a blanket of heavy, creamy, or otherwise overwhelming flavor.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette feeds a crowd!

The apple cider vinaigrette we drizzle over this fall-forward salad adds the perfect touch of acidity (with a nice apple-y hint of flavor) while the shallots add an extra dimension to all of the other flavors in the mix. My only caution would be to wait and add the dressing right before serving. Since we’re using regular lettuce (as opposed to a heartier green like kale) it will wilt quickly if you leave it soaking in the dressing for too long.

But that’s it! Having this Fall Harvest Chopped Salad with Apple Cider Vinaigrette prepped and ready for dinner tonight is not just a possibility, it’s a necessity!

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal or side dish for the busy days of back-to-school.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal for fall, featuring loads of fresh produce and savory pumpkin spice roasted chickpeas!
Print
Fall Harvest Chopped Salad with Apple Cider Vinaigrette
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This seasonal, healthy salad is full of fresh figs, roasted sweet potatoes, toasted pumpkin seeds and savory pumpkin spice roasted chickpeas. 

Course: Main Course, Salad
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the savory pumpkin spice chickpeas:
  • 1 15.5 ounce can chickpeas, drained, rinsed and patted dry
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon garlic powder
For the roasted sweet potato:
  • 1 sweet potato, diced
  • 1 tablespoon olive oil
  • Sprinkle of salt and pepper
Other salad ingredients:
  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 8 cups chopped red and green lettuce
  • 6 purple figs, quartered
For the apple cider vinaigrette:
  • 1 small shallot, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/2 cup avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. In a small bowl, toss together all of the chickpea ingredients. Spread mixture over a small jelly roll pan.

  2. In a separate small baking dish, combine all of the roasted sweet potato ingredients.

  3. Place both the chickpeas and the sweet potato in the oven and roast for 20 minutes. After 20 minutes, open the oven and give the chickpeas a little shake. Roast for an additional 15-20 minutes, or until the chickpeas are crunchy and the sweet potatoes are golden brown and fork tender. Remove and let cool while you prep the rest of the salad.

  4. Place the chopped lettuce in a large salad bowl. Add the figs, pumpkin seeds, sweet potato and chickpeas. 

  5. Combine all vinaigrette ingredients in a Mason jar. Seal and give a good shake. Drizzle dressing over salad right before serving. 

Fall Harvest Chopped Salad with Apple Cider Vinaigrette | CaliGirlCooking.com

From-Scratch Slow Cooker Spiced Apple Cider

We’re not going to miss out on any of the fall foods this year!

From-Scratch Slow Cooker Spiced Apple Cider is the perfect drink to take us into fall!

With all of the excitement of pumpkin spice season, I feel like we often forget some of the other amazing produce that really shines this time of year. Yes, squash are plentiful, but let’s not forget about persimmons, pomegranates, Brussels sprouts and, of course APPLES!


Since I feel it’s just a tad too early for all the pumpkin (but don’t worry, it’s coming soon!) I wanted to take advantage of what I feel is a true September fruit and share this delish From-Scratch Slow Cooked Spiced Apple Cider today!

To be honest, I’d never ventured into the homemade apple cider realm before, but since I’m firmly on the wagon this September, I decided now was a better time than any to try my hand at a tasty non-alcoholic sipper. I love a good apple cider (and, let’s be real, I love it even more when I can spike it with some bourbon), but sometimes the store-bought stuff can get a bit too sweet for me.

A warm glass of From-Scratch Slow Cooker Spiced Apple Cider is all you need on a cool fall day.

In fact, ever since I’ve been pregnant, I’ve noticed I’m much more sensitive to overly sugary drinks. If I have more than one glass of juice or other sweetened beverage, I get a massive headache not unlike you’d get from an actual alcohol hangover. I guess that goes to show that my body doesn’t like too much of anything! Balance my friends, balance.

As I was browsing through homemade apple cider recipes online, I came across a bunch of variations and ultimately decided on a combination that I felt would be uniquely “me.” While I omitted any sort of added sugar (maple syrup, brown sugar, honey, etc.) that other recipes included, I also included what could be called the “secret ingredient” in my homemade boilo hot toddy I make every winter – caraway seeds! Of course, that would be in addition to the requisite cinnamon sticks and cloves. The result was so deliciously spiced and NOT overly sweet, I immediately fell in love!

So here’s the deal on this super-easy From-Scratch Slow Cooker Spiced Apple Cider:

I used Gala apples because I felt they have a good balance of sweetness and acidity, but you could really use any variety you prefer. If you like things more sour, go for the green apples. If you like things more mellow, go for the red ones, or try a combination of a few different varieties to get a truly unique flavor.

An orange is added for a little extra dimension, and of course the whole spices mentioned above – caraway seeds, cinnamon sticks and cloves. The chunks don’t matter because we’re straining it all out in the end anyhow.

As far as the process goes, our use of the slow cooker means things couldn’t be easier. We simply throw all of the ingredients in together with some high-quality H2O, set it and forget it. I cooked mine on low for 7 hours, but the other great thing about this recipe is it won’t really hurt to leave it in there a little bit longer. Basically, we can start the slow cooker before bed and wake up to delicious hot apple cider, or we can get everything organized in the morning and have a huge batch of apple cider ready to be spiked up a bit for an after-dinner drink 😉

From-Scratch Slow Cooker Spiced Apple Cider is garnished with fresh apple slices and whole cinnamon sticks.

And if you happen to like your cider a bit on the sweeter side, simply add some maple syrup or honey to taste after you strain all the solids out after the cooking process is done.

Bet you didn’t think a tasty batch of From-Scratch Slow Cooker Spiced Apple Cider was that easy to whip up, did you?

Delicious From-Scratch Slow Cooker Spiced Apple Cider ready to be consumed with or without bourbon.

Happy Friday, friends! I hope you have a great weekend! Xx

From-Scratch Slow Cooker Spiced Apple Cider is the perfect drink to take us into fall!
Print
From-Scratch Slow Cooker Spiced Apple Cider
Prep Time
5 mins
Cook Time
7 hr
Total Time
7 hr 5 mins
 

A not-too-sweet homemade version of a favorite fall drink, full of mouthwatering spices and fresh apple flavor and ready in just a few hours.

Course: Drinks
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 8-10 medium Gala apples, cored and sliced, plus more for garnish
  • 1 orange, cut into wedges
  • 1 tablespoon caraway seeds
  • 3 whole cinnamon sticks, plus more for garnish
  • 1 tablespoon whole cloves
  • 10 cups filtered water
Instructions
  1. Combine all ingredients in a slow cooker. Cook on low for 7 hours.

  2. Strain solids from mixture using a sieve (or cheesecloth) and into a large pitcher. Add more sliced apples and cinnamon sticks. Serve warm (and add bourbon if you want to booze it up!)

From-Scratch Slow Cooker Spiced Apple Cider | CaliGirlCooking.com

Super Easy Caramelized Onion and Potato Soup

It’s hard to believe something so simple can be so delicious.

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.

This Super Easy Caramelized Onion and Potato Soup is the perfect example of how just a few ingredients can turn into something completely magical. We’re talking creamy mouthfeel, layers of flavor and in fact a pretty darn healthy meal. Once you taste it, your life just may be changed forever.


The hubs and I have a favorite restaurant here in Santa Barbara, Trattoria Vittoria, that serves quite possibly the most legit Italian food I’ve encountered stateside. They employ Italian chefs, the owner spent a good portion of his childhood in Italy and speaks fluent Italian, the food is amazing and, in fact, so are the drinks with an incredibly entertaining flair bartender manning the helm (who also has a blog, Flair Project, that you should most definitely check out for some out-of-this-world cocktail recipes.)

The restaurant also happens to be one of my husband’s work accounts, so we often find ourselves eating there both for lunch during the week and quite frequently on a “date night” out on the town. What can I say, when we find something good, we stick with it.

Anyhow, even though alllll of the food is delicious, one of my favorite things to order at lunch (okay, even often at dinner) is a cup of their soup of the day. It changes frequently, and you’ll rarely get the same thing twice, but it’s always tasty and I’ve never been disappointed.

A big bowl of Super Easy Caramelized Onion and Potato Soup ready to be devoured.

A while back, I met Chris there for lunch and they were serving a Caramelized Onion and Potato Soup. I wasn’t too sure what to expect (for some reason I thought it might be chunky?) but I went ahead and ordered it because I knew I wouldn’t be disappointed. What came out of the kitchen was a delicious, velvety smooth purée that was chock full of flavor and left me practically licking the bowl. I immediately knew I wanted to recreate something like it in my own kitchen!

And that’s what you have here today folks, what I’m proud to say is almost a spot-on rendition of the soup I tasted on that fateful day. I made this Super Easy Caramelized Onion and Potato Soup all from taste, without asking the chef for any tips on how they did it, but I’d have to say I’m really darn proud of the result.

The best part about this recipe? It only requires 6 ingredients (well, 8 counting the optional one and salt and pepper) and comes together easily and beautifully as long as you (a) have the patience to caramelize some onions beforehand and (b) have a regular or immersion blender on hand. I mean, I found myself standing at the stove asking “Is this really all I need? Is the flavor really already this outstanding?” Yep yep, they are!

Mix up a big pot of Super Easy Caramelized Onion and Potato Soup for dinner tonight!

So here’s all you need to make this Super Easy Caramelized Onion and Potato Soup tonight:

Onions
Potatoes
Butter
Chicken stock
Garlic
Heavy cream (optional)
Prosciutto (again, optional)

Plus a little salt and pepper. That’s it! I’m venturing to guess you may already have a lot (if not all) of this stuff on hand, which means Super Easy Caramelized Onion and Potato Soup is becoming even more of a reality for gracing your dinner table tonight.

Although this recipe is easy and does not require much hands-on work, it does take a little bit of time. We have to give all of those delicious flavors time to come together, after all! But the results are totally worth it. Promise.

Super Easy Caramelized Onion and Potato Soup is the perfect comfort food meal.

Do you have any fun and delicious soup recipes I need to try? Now that fall is just around the corner (and Baby D’s due date!) I’m looking for all the cooler weather recipes I can get my hands on. Leave me your recs in the comments below!

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.
Print
Super Easy Caramelized Onion and Potato Soup
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hrs 5 mins
 

A creamy, velvety soup full of hearty potatoes and flavorful caramelized onion. The perfect, easy comfort food meal for cooler weather!

Course: Main Course, Soup
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 2 white or sweet onions, thinly sliced
  • 2 baking potatoes, peeled and cut into large chunks
  • 4 cups chicken stock
  • 4 cloves peeled garlic
  • Salt and pepper, to taste
  • 1/4 cup heavy cream (optional)
  • 3 slices prosciutto, to top (optional but highly recommended)
Instructions
  1. First, you’ll want to caramelize your onions. Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook, low and slow and stirring occasionally, until onions take on that beautiful caramel color. This may take up to 30 minutes. Be patient! You don’t want to cook the onions too fast and give them a burnt flavor. 

  2. Once onions are sufficiently caramelized, add them to a large stockpot along with potatoes, chicken stock and peeled, whole garlic cloves. Bring to a boil, then reduce to medium heat and simmer until potatoes are tender when you poke them with a fork. Reduce heat to low.

  3. Use either an immersion blender or transfer the soup to a regular blender and purée until there are no longer any chunks. Transfer back to the stockpot on low heat (if using a regular blender), stir in heavy cream (if using) and season with salt and pepper to taste. Keep soup simmering on low while you make some crispy prosciutto to top it off!

  4. Heat a small nonstick sauté pan over medium-high heat. Once pan is hot, add slices of prosciutto and cook until crisp, flipping when necessary. Transfer to a cutting board and chop prosciutto into little pieces.

  5. Ladle warm soup into bowls and top with crispy prosciutto. Enjoy immediately!

Super Easy Caramelized Onion and Potato Soup | CaliGirlCooking.com