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3 Pounds Potatoes
1 Pound Red Onions
1 Cup Butte
Salt & Pepper To Taste
6 Fresh Sage Leaves, Finely Chopped
3/4 Cup Balsamic Vinegar
Fresh Parsley To Garnish
Slice both the potatoes and onions thinly and nicely, about 1/2 inch thick. Melt the butter in a heavy pan and add the potatoes and onions to it. Turn until everything is well coated. Cook, turning over occasionally until both the potatoes and onions has begun to take on a golden color, which will be between 10 -15 minutes. Add into it pepper and salt. And if needed.
Place in an oven proof dish and bake covered for about 20 minutes. Remove the cover and add the remaining vinegar, and cook for another 20-30 minutes or until the potatoes are tender when pierced with a fork.
1 Pound Red Onions
1 Cup Butte
Salt & Pepper To Taste
6 Fresh Sage Leaves, Finely Chopped
3/4 Cup Balsamic Vinegar
Fresh Parsley To Garnish
Slice both the potatoes and onions thinly and nicely, about 1/2 inch thick. Melt the butter in a heavy pan and add the potatoes and onions to it. Turn until everything is well coated. Cook, turning over occasionally until both the potatoes and onions has begun to take on a golden color, which will be between 10 -15 minutes. Add into it pepper and salt. And if needed.
Place in an oven proof dish and bake covered for about 20 minutes. Remove the cover and add the remaining vinegar, and cook for another 20-30 minutes or until the potatoes are tender when pierced with a fork.
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