Everyone loves potatoes with onions. Everyone loves any sort of pan-fried potatoes, be it slices or home fries or hash, etcetera. But these are made special because of 1) the crispiness and 2) the onions.
Holy balls, even if you don’t make the potatoes, make the onions. Serve them with meat, on toast, on grilled cheese or with sauteed zuchinni or however you want. Eat the onions. Looooooove the onions.
Luisa can tell you about it better than I can.
Pommes de terre boulangere
From The New York Times
3-4 large potatoes (Yukon Gold is my favorite, but reds and bakers are great too)
4 to 6 cups beef or chicken broth, as needed
Salt and freshly ground black pepper
1/2 onion, thinly sliced
1-2 tablespoons oil, butter, or fat
pinch fresh thyme
2 teaspoons vinegar (white, cider, or sherry)
1. Place potatoes in a saucepan and add broth to cover by about 1 inch. Season with 1/2 teaspoon salt and a pinch of pepper, or to taste. Bring to a boil and simmer until just tender but not falling apart, about 15-20 minutes. Remove potatoes from broth and allow them to cool.
2. Meanwhile, in a medium skillet, combine onion with 1 T oil. Place over medium-low heat and sauté until translucent, about 5 minutes. Season with salt and pepper to taste, and add thyme. Reduce heat to low, and continue to cook, stirring occasionally, until onion is soft and caramelized, about 10 more minutes. Increase heat to medium; add vinegar and cook 2 minutes more. Remove from heat.
3. Slice cooled potatoes into rounds about 1/3 inch thick. Place a large skillet over high heat, and add oil/butter as needed to provide a thick coating on bottom of pan. When oil is extremely hot, add potatoes and allow to sit without stirring or shaking until seared and crispy.
4. Turn potatoes and sear and crisp other sides. When well-browned, add caramelized onions, salt and pepper to taste, and stir to mix. Eat. Be merry.