0 Picture
Ingredients
- Onions
- 1 tbsp olive oil
- 2 tbsp butter
- 6 cups sliced Spanish or sweet onions
- Salt to taste
- 1 tbsp sugar
- 1 tbsp balsamic vinegar
- 1 2 cup chicken stock
- Freshly ground pepper
- Potatoes
- 3 lbs peeled potatoes cut in even-sized chunks
- 3 4 cup 1% milk
- 1 4 cup butter
- Salt and freshly ground pepper
- 1 2 cup grated sharp cheese
Details
Level of difficulty Average
Preparation time 30mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Heat oil and butter in a large skillet over medium heat until butter sizzles. Add onions and salt and sauté for 3 minutes or until onions start to soften. Sprinkle with sugar, turn heat to low and continue to cook until onions turn golden brown, (about 20 minutes.) Stir in vinegar and stock. Raise heat to high and reduce until stock almost disappears (about 3 minutes) Remove from heat, season with salt and pepper and reserve.
While onions are cooking, place potatoes in salted water to cover and bring to boil. Boil for 10 to 15 minutes or until potatoes are cooked.
Mash potatoes, add butter and then the milk. Season well with salt and pepper.
Preheat oven to 375°F
Butter a large baking dish. Layer one third of potatoes and then half of onions. Repeat layering, finishing with potatoes. Sprinkle with cheese and bake for 20 to 25 minutes or until top is browned.
Review this recipe