Caramelized Onion and Potato Gratin
We wanted to dress up our trusty potato gratin with sweet caramelized onions. But dealing with those onions led to tears of frustration.
Why This Recipe Works
To ensure that the potato slices for our Caramelized Onion and Potato Gratin were all the same thickness, we used a mandoline instead of slicing them by hand. We caramelized the onions in a third of the time by adding brown sugar and cooking them over medium-high heat instead of low heat. Dark strings of caramelized onions were unappealing in our gratin, however. So instead of slicing, we chopped the onions and tucked them away in a middle layer of the gratin.
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