Prep 45 mins
Cook 25 mins
This is from the Ontario Liquor Board's Food and Drink magazine. We love them with special celebration meals.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 cups sweet onions, sliced thin
- 1 tablespoon sugar
- 1 tablespoon sherry wine vinegar
- 1⁄2 cup chicken broth
- ground pepper
- 3 lbs yukon gold potatoes, peeled and cut into even size pieces
- 3⁄4 cup buttermilk (or more)
- 1⁄4 cup melted butter
- salt and pepper
- 1⁄2 cup grated asiago cheese
- Heat oil and butter in a large skillet. Add onions and salt and sauté until the onions begin to soften. Sprinkle in the sugar, turn the heat to medium-low and continue to cook, stirring occasionally until the onions turn golden brown. Stir in the vinegar and stock and raise the heat to high. Reduce until the stock is almost gone. Season with salt and pepper. Remove from heat.
- While the onions are cooking, cook the potatoes in boiling salted water until tender. Drain well and let dry on the turned off burner.
- Mash the potatoes and beat in buttermilk and butter. Add more buttermilk if needed to make them creamy. Season with salt and pepper.
- Preheat the oven to 375°F.
- Butter a large gratin dish. Layer 1/3 of the potatoes then 1/2 the onions. repeat the layering ending with potatoes. Sprinkle with Asiago and bake for 20-25 min until the top is browned and the potatoes are hot.
- Can be made ahead and heated when needed.
Oooh, this is comfort food, and lovely enough to serve company. I used balsamic vinegar instead of the sherry wine vinegar. Absolutely delicious!
I love potatoes with caramelized onion but the addition of sherry wine and the buttermilk were a first for me and well worth adding as they gave a different dimension to the dish which was delicious and thoroughly enjoyed. Thank you Jill Johnston, made for Name that Ingredient tag game.