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Caramelized Onion, Potato and Cheese Casserole
Makes: 6 to 8 servings
2 tablespoons olive oil
2 large onions, thinly sliced
1/2 teaspoon sugar
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper
4 pounds russet (baking) or Yukon Gold potatoes, scrubbed and sliced into 1/4-inch-thick slices
4 medium garlic cloves, minced
3 tablespoons finely chopped fresh parsley
2 cups grated Gruyere cheese
2 cups chicken or vegetable broth
2 tablespoons unsalted butter, cut into small pieces
1. In a large skillet, heat the olive oil over medium heat. Add the onions and sugar and saute for about 15 to 25 minutes, or until the onions are caramelized. Add the balsamic vinegar and cook for another 2 minutes, or until the vinegar has evaporated and the onions are very brown. Season with salt and pepper and set aside.
2. Heat the oven to 375 degrees. Grease a 9-by-13-inch baking dish. In a small bowl, combine the garlic, parsley, cheese, and pepper to taste.
3. Layer half the potatoes in the bottom of the baking dish. Spread onion mixture evenly over the potatoes. Season with salt and pepper. Sprinkle half of the cheese mixture on top. Layer the remaining potatoes over the cheese and season with salt and pepper. Pour the chicken broth over the potatoes. Sprinkle the remaining garlic-cheese mixture evenly over the top and dot with the butter.
4. Cover the dish with buttered foil and bake for 30 minutes. Remove the foil and bake uncovered for 30 more minutes, or until the top is brown and crusty and the potatoes are fork tender. Serve immediately.