Recipe: Onion and Potato Gratin (using browned onions, chicken stock)

ONION AND POTATO GRATIN

5 Tbsp. unsalted butter, divided use
2 Tbsp. olive oil
3 large yellow onions, thinly sliced
Salt and pepper to taste
1 tsp. dried thyme
4 large baking potatoes (2 1/4 lbs.)
1 1/2 cups chicken stock

In a 10 inch skillet, heat 2 tbsp. butter and the oil. Add the onions, salt and pepper and cook over high heat for 5 minutes stirring constantly. When the onions begin to brown, reduce the heat to low, add the thyme and cook, partially covered, for 40 minutes or until the onions are soft and browned.

Preheat oven to 350 degrees F. Butter a 2 1/2 quart oval baking dish with 1 tbsp. butter and set aside.

Peel the potatoes and cut crosswise into thin slices. Add the potato slices and remaining butter to the onions in the skillet, season with salt and pepper and toss well.

Spoon the mixture into the baking dish, pressing lightly on the potatoes to form an even layer. Add the chicken stock (there should be enough to JUST cover the potatoes).

Cover with aluminum foil and place in the center of the oven. Bake for 60 to 75 minutes or until all of the stock has been absorbed.

From: Kate