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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Named for Lyons, a city in central France renowned for the quality of its food, Lyonnaise-style dishes are typically prepared or garnished with onions. A signature side dish at Chicago's famed Morton's steak house, this hearty combination of potatoes and onions is ideal with a juicy steak. Ingredients:
cooking spray |
2 small yellow onions, peeled, halved lengthwise and cut into 1/4-inch slices (about 5 cups) |
4 teaspoons olive oil |
1 3/4 pounds peeled baking potatoes, halved lengthwise and cut into 1/4-inch slices (about 5 cups) |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup water |
1 tablespoon chopped fresh thyme |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions; sauté 5 minutes or until browned, stirring occasionally. Spoon onions into a bowl.
2. Heat oil in pan over medium-high heat. Add potatoes; cook 10 minutes or until browned, stirring occasionally. Reduce heat to low. Stir in onions, broth, and remaining ingredients. Cover and cook 8 minutes or until potatoes are very tender, stirring occasionally.
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