0 recipes from contoocook and beyond


5 tbps. butter
2 tbps. olive oil
2 Bermuda onions or 3 large yellow onions, peeled, quartered and
thinly sliced
s& p totaste
l sp. dried thyme
4 large baking potatoes (Approx. 2-l/4 lbs.)
l-l/2 cups chicken stock
In a l0″ cast iron skillet, heat 2 tbps. of butter & the oil. Add
the onions, salt & pepper and cook over high heat for 5 mins.
stirring constantly. When the onions begin to brown, reduce heat to
low, add the thyme & cook partially covered for 40 mins. or until
the onions are soft & nicely browned. Preheat oven to 350. Butter a
2-l/2 qt. oval baking dish with l tbps. of the butter & set aside.
Peel the taters & cut crosswise into thin slices. Add the potato
slices & the remaining butter to the onions in the skillet, season
with s&p & toss well. Spoon mixture into the baking dish, pressing
lightly on the potatoes to form an even layer. Add the chicken stock
(there should be enough to cover the potatoes). Cover with aluminum
foil and place in center of the oven. BAke for l hr. to l hr.& l5
mins. or until the potatoes are tender and all the stock has been
absorbed. Serve hot as an accompaniment to grilled poultry or fish.
Serves 4 to 6.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter