| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Russian |
Potatoes, Side dishes |
1 |
Servings |
INGREDIENTS
| 6 |
|
Sweet onions; thinly sliced |
| 5 |
tb |
Butter |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Sugar |
| 4 |
lb |
Russet potatoes |
|
|
Chicken stock |
| 1 |
|
Stick butter; (do not substitute) |
| 1 |
c |
Heavy cream |
| 1 |
c |
Sour cream |
| 4 |
|
Eggs; beaten to blend |
| 1 |
ts |
Dill weed |
| 2 |
c |
Sour cream |
INSTRUCTIONS
Melt the 5 tablespoons butter in a large skillet or Dutch oven. Add the oil
and heat. Add the onions, stir to coat and reduce the heat to low. Cook the
onions, stirring occasionally, until they turn a deep brown color. Sprinkle
with the sugar and continue cooking for a few more minutes. The onions will
take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook
potatoes until slightly underdone) Drain the potatoes completely, reserving
the chicken stock. Mash the potatoes. Add the butter. Stir the beaten eggs
into one cup of the sour cream. Add this to the hot potatoes, stirring
quickly to distribute the egg evenly. Stir in the cream and the dill weed.
Add enough of the reserved stock to make a very loose mashed potato
consistency. You do not want them to be stiff because they will dry out in
the oven.
Butter a casserole dish and add half the potatoes. Spread the caramelized
onions in an even layer over the potatoes. Carefully cover the onions with
the rest of the potatoes, sealing them in. Cover the top with the remaining
2 cups of sour cream. Bake at 350F for 30-35 minutes or until the top is
lightly browned.
Recipe by: Epicurious
Posted to TNT Recipes Digest by Nancy Pallotta <nancee@neo.lrun.com> on Mar
05, 1998
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