Part 2 French Onion Potatoes

Part 2 of French Onion Potatoes
#frenchonionpotatoes
Ingredients
2 cups dry white wine
2-3 tablespoons olive oil
2 white onions, sliced
1/2 teaspoon Kosher salt
Freshly ground black pepper, to taste
Potatoes:
2-3 tablespoons olive oil
6 medium yellow or red potatoes, sliced in 1/2-in. rounds
2 teaspoons of beef bouillon paste
1 tablespoon kosher salt
1 tablespoon fresh thyme
1 tablespoon fresh rosemary, roughly chopped
1-1/2 cups Gruyere cheese, shredded
Fresh chives, chopped
Salt, to taste
Directions
Step 1: Caramelize the onions
Place the onions in a large skillet and pour in the wine. Cook on medium-high heat until the liquid evaporates, about 30 minutes. Then add two to three tablespoons of oil along with the salt and pepper. Cook on low for at least one hour to caramelize, stirring occasionally.
Step 2: Prepare the potatoes
Preheat the oven to 450°F. Pour the remaining two to three tablespoons of oil onto a half sheet pan and place in the oven to heat it up. In the meantime, fill a pot with water, stirring in the bouillon paste and kosher salt. Add the potatoes. Cook over high heat until the potatoes are soft enough that a fork can pierce through, but the potatoes don’t fall apart, about 20 minutes. Drain the potatoes.
Step 3: Roast the potatoes
Add the sliced potatoes to the preheated sheet pan in a single layer. Season with salt, thyme and rosemary. Roast until golden brown, for 20-30 minutes, flipping the potatoes halfway through.
Step 4: Add caramelized onions and cheese
French Onion Soup Potatoes Covered in Cheese
Top each potato round with caramelized onions and cheese. Return the pan to the oven to cook until the cheese is melted, about three to five minutes. Garnish with fresh chives and salt.
They are delicious!! ❤️❤️
#frenchonionpotatoes, #potatorecipes