6 large sweet onions, diced or sliced thinly
5 tbls. butter
4 tbls. olive oil
1 tbls. sugar
About 4 lbs. of russet potatoes
1 stick butter, not margarine
1 cup heavy whipping cream
1 cup sour cream
4 eggs, beaten to blend
1 tsp. dried dill weed
2 cups sour cream
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
Bake at 350F for 30-35 minutes, or until the
top is lightly browned.
Pairs Well With
I swear I could dive head first into these potatoes. These are killer. They always get vacuumed
off the plate with the guests inquiring if
there are more...