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Ingredientes
- 6 x Sweet onions, thinly sliced
- 5 Tbsp. Butter
- 4 Tbsp. Extra virgin olive oil
- 1 Tbsp. Sugar
- 4 lb Russet potatoes
- Â Â Chicken stock
- 1 stk butter, (don't substitute)
- 1 c. Heavy cream
- 1 c. Lowfat sour cream
- 4 x Large eggs, beaten to blend
- 1 tsp Dill weed
- 2 c. Lowfat sour cream
Direcciones
- Heat the 5 Tbsp. butter in a large skillet or possibly Dutch oven. Add in the oil and heat. Add in the onions, stir to coat and reduce the heat to low. Cook the onions, stirring occasionally, till they turn a deep brown color. Sprinkle with the sugar and continue cooking for a few more min. The onions will take about an hour.
- Meanwhile, boil the potatoes in sufficient chicken stock to cover. (Cook potatoes till slightly underdone) Drain the potatoes completely, reserving the chicken stock. Mash the potatoes. Add in the butter. Stir the beaten Large eggs into one c. of the lowfat sour cream. Add in this to the warm potatoes, stirring quickly to distribute the egg proportionately. Stir in the cream and the dill weed.
- Add in sufficient of the reserved stock to make a very loose mashed potato consistency. You don't want them to be stiff because they will dry out in the oven.
- Butter a casserole dish and add in half the potatoes. Spread the caramelized onions in an even layer over the potatoes. Carefully cover the onions with the rest of the potatoes, sealing them in. Cover the top with the remaining 2 c. of lowfat sour cream. Bake at 350F for 30-35 min or possibly till the top is lightly browned.
