Cook time: 40 min
Servings: 1
French Onion Potatoes…they do remind me of the soup quite a bit and trust me, they’re 🤌🏻❤️ perfect appetizer for this season too!
Ingredients:
5 gold potatoes (boiled for 15 min or until mostly soft, cool in ice bath).
2 very large onions or 3 medium (thinly sliced).
1 pat butter.
Drizzle avocado oil.
1/3 cup white wine.
1/3 cup beef broth.
1 thyme sprig and 2 bay leafs.
1/2 tsp brown sugar.
1/2 tsp seasoned salt (or more to taste).
Gruyère.
Olive oil.
Parmigiano reggiano.
Chives.
•1 tsp fresh thyme.
Directions:
1.- Add the butter and oil to a pan, caramelize your onions on medium and caramelize for 12 min. Stir constantly.
2.- Add in brown sugar and salt. Continue on medium for 5 more min.
3.- Add in thyme, bay leaf, white wine and beef broth. Cook on medium low for 10 min or until very jammy.
4.- Cut up the potatoes, remove the center.
5.- Add olive oil to the potatoes and a bit of salt, gruyère on the bottom, onions, gruyère on top, parm and thyme.
6.- bake at 400 for 8 min and broil for 2.
7.- top with chives and black pepper.