| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
Russian |
Chicken, Christmas, Vegetable |
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Sweet Onions; Slice Thinly Or Dice |
| 5 |
tb |
Butter |
| 4 |
tb |
Olive Oil |
| 1 |
tb |
Sugar |
| 4 |
lb |
Russet Potatoes |
|
|
Chicken Stock |
| 1 |
|
Stick Butter; Not Margarine |
| 1 |
c |
Heavy Cream; (Whipping Cream) |
| 1 |
cn |
Sour Cream |
| 4 |
|
Eggs; Beaten To Blend |
| 1 |
ts |
Dried Dill Weed |
| 2 |
c |
Sour Cream |
INSTRUCTIONS
Melt the 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 ocassionally, until they turn a deep brown color. Sprinkle with
the sugar and continue cooking for a few more minutes, stirring. The onions
will take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook until
slightly overdone for the best effect.) Drain the potatoes completely,
reserving the chicken stock. Mash the potatoes. Add the butter, cut into
pieces to melt. Stir the beaten eggs into the 1 cup of sour cream. Add this
to the hot potatoes, stirring in quickly to distribute the egg evenly as it
cooks in the hot potatoes. 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.
Grease a casserole dish with butter and add half the potatoes. Spread the
carmelized onions in an even layer over the potatoes. Carefully cover the
onions with the rest of the potatoes, sealing them in. Finally, cover the
top with a layer of the 2 cups of sour cream.
Bake at 350F for 30-35 minutes, or until the top is lightly browned.
Recipe by: R. at Gail's Recipe Swap
Posted to MC-Recipe Digest V1 #908 by Dianne Larson Ward
<dianne@olynet.com> on Nov 13, 1997
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