Bonger Potatoes with Caramelized Onions

Ingredients

• 2 medium Onion (sliced, skins removed; halves saved for stock and layering)
• 25 g Unsalted Butter (cold, cut into a small knob)
• 30 ml Water (shot of water for deglazing the onions)
• 750 ml Water (for the stock base)
• 2 cubes Chicken Stock Cubes (low‑sodium if possible)
• 1 tablespoon Fresh Thyme (leaves only; stems saved for stock)
• 1.2 kg Russet Potatoes (peeled (optional) and thinly sliced)
• to taste Salt (for seasoning each layer)
• to taste Black Pepper (freshly cracked for each layer)

Instructions

1. Slice and Save Onion Trim

   Halve the onions, peel the outer layers, slice them into medium‑thick pieces, then set aside half of the sliced onions for later layering and reserve the skins and root ends as trim for the stock.

   Time: PT5M

2. Caramelize Onions

   Add the 25 g butter to the cold frying pan, then add the sliced onions, a pinch of salt, and a shot (30 ml) of water. Cover with a lid and heat on high for 5 minutes, then uncover and continue cooking on low, stirring occasionally, until the onions are deep golden‑brown and fragrant (about 20 minutes total).

   Time: PT25M

3. Prepare Light Chicken Stock

   In a saucepan combine 750 ml water, the 2 chicken stock cubes, the saved onion trim, and the thyme stems. Bring to a gentle simmer for 5‑7 minutes to extract flavor, then remove from heat and set aside.

   Time: PT7M

4. Slice Potatoes Thinly

   Peel the russet potatoes (or leave skins on if desired) and slice them on a mandolin to the thickness of a poker chip (≈2 mm). Work quickly to prevent oxidation.

   Time: PT10M

5. Assemble the Layers

   In the baking dish, spread half of the caramelized onions to form a base. Drizzle a little of the infused stock over them. Layer half of the potato slices, sprinkle with thyme leaves, salt, pepper, and ladle a few spoonfuls of stock. Repeat the potato‑thyme‑seasoning‑stock layers. Add the remaining caramelized onions as the third layer, then finish with a final potato layer, seasoning, and a gentle press to settle the slices. Add a final splash of stock so the top is just barely covered.

   Time: PT10M

6. First Bake

   Place the dish in a pre‑heated oven at 165 °C (no higher than 180 °C) and bake for 30 minutes.

   Time: PT30M

   Temperature: 165°C

7. Press and Continue Baking

   Remove the dish, press the potatoes gently with a fork or press to bring stock to the surface, add a little more stock if the dish looks dry, then return to the oven. Continue baking, pressing every 15 minutes, until the potatoes are tender and the top is golden (about 45 minutes more).

   Time: PT45M

   Temperature: 165°C

8. Rest and Serve

   Remove from oven, let rest for 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

270

Protein

4 g

Carbohydrates

50 g

Fat

5 g

Fiber

4 g