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Ingredients
2 medium onions, peeled and sliced thin
2 tablespoons olive oil
6 medium potatoes, peeled and sliced thin
1 13 ¾-ounce can low-salt chicken broth
1 to 2 tablespoons olive oil (or butter, if preferred)
2 tablespoons fresh thyme
Nutritional analysis per serving (4 servings)
32 grams carbs; 255 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 4 grams fiber; 40 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Saute onions in olive oil over medium heat for 20 minutes. Spread across a baking pan, and cover with potatoes; then, pour in chicken broth, which should barely cover the onions and potatoes. Put some olive oil or butter on top. Sprinkle thyme over potatoes and onions. Bake for one hour.
Private Notes