Potatoes With Creamy Caramelized Onions
March 09, 2015
"This is a great side dish from John Gardiner's Tennis Ranch, Scottsdale, AZ."
- Serving Size: 1 (291.9 g)
- Calories 444.7
- Total Fat - 34.1 g
- Saturated Fat - 11.3 g
- Cholesterol - 39.5 mg
- Sodium - 126.7 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 5.3 g
- Sugars - 3.6 g
- Protein - 4.1 g
- Calcium - 53.7 mg
- Iron - 1.7 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.2 mg
Melt 1 tablespoon butter with 2 tablespoons oil in heavy medium skillet over medium heat.
Add onion and saute until deep golden brown, about 10 minutes. Remove from heat. Season to taste with salt and pepper.
Boil wine in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes.
Add cream, mustard, fennel and herbs and boil until slightly thickened, about 3 minutes. Mix in onion. (Can be made 1 day ahead; chill).
Divide remaining 2 tablespoons butter and 4 tablespoons oil between 2 heavy large skillets over medium heat.
Add potatoes to skillets in batches and cook until tender and golden brown, turning occasionally, about 15 minutes per batch. Season with salt and pepper. Bring onion mixture to simmer.
Arrange half of potatoes in serving dish. Spoon half of onion mixture over. Cover with remaining potatoes, then remaining onion mixture.
Sprinkle with parsley and paprika and serve.
Tips & Variations
No special items needed.