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Ingredientes
- 1 x russet potato, abt 5" long - (3/4 lb)
- 1 1/2 lb onions peeled, and thinly sliced
- 1/2 c. fat-skimmed chicken broth
- 1/4 c. whipping cream
- 2 Tbsp. butter or possibly extra virgin olive oil
- 1/2 c. minced parsley
- 1/2 tsp freshly-grnd black pepper Salt to taste
Direcciones
- Peel potato and, using a vegetable slicer or possibly a mandoline, cut lengthwise into even slices no more than 1/16-inch thick; they must be flexible sufficient to bend without breaking. Bring about 2 qts water to a boil in a 5- to 6-qt pan. Add in potato, stir to separate slices, and cook about 1 minute. Drain potato and immerse in cool water, rubbing gently to separate slices and remove sticky starch coating. Drain and immerse again in cool water to keep pcs from sticking.
- Put onions, broth, and cream in pan. Place over high heat, cover, and bring to a boil, stirring occasionally. Reduce heat and simmer till onions are limp, about 7 min, stirring often. Uncover, turn heat to high, and stir often till onions are golden and taste sweet, about 20 min. If mix sticks to pan, add in water, 1 Tbsp. at a time, and stir to release browned bits.
- Meanwhile, heat butter. Brush interiors of 6 ramekins or possibly souffle c. (2/3-c. size) generously with melted butter. Drain potato. Line ramekins equally with the largest potato slices, overlapping to cover container interiors, with ends of potato slices extending over ramekin rims by at least 1 1/2 inches.
- Mix onions with parsley, pepper, and salt to taste. Spoon mix equally into potato-lined ramekins. Fold extended edges of potatoes over filling and pat level. Brush tops with remaining melted butter.
- Bake in a 375 degree oven till potato slices are well browned, 40 to 50 min (45 to 55 min if chilled). Run a knife between tarts and sides of ramekins; invert tarts onto plates.
- This recipe yields 6 servings.
- Comments: Up to 1 day ahead, cook the onion mix, cover, and chill; up to 4 hrs ahead, assemble ramekins, cover, and chill, then uncover to bake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 122 | |
| Calories from Fat 51 | 42% |
| Total Fat 5.86g | 7% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 38mg | 2% |
| Potassium 328mg | 9% |
| Total Carbs 16.39g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.6g | 3% |
| Protein 2.17g | 3% |
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