French Onion Fondant Potatoes

 French Onion Fondant Potatoes





Prep Time: 15 Min
Cook Time: 1 Hr 15 Min

WHAT YOU NEED

• 2 Tbsp. EVOO
• 1/4 C Unsalted Butter, divided in 2
• 3 Large Russets, scrubbed & cut roughly 1" thick. (Each potato is approximately 4 1" rounds)
• 2 Large Yellow Onions, halved & sliced
• 6 cloves Garlic, crushed
• 1/2 C Red Wine
• 1 1/2 C PC Plant-Based Beef Broth
• 1 C Pizza Mozzarella, shredded
• 1/2 C Gouda, shredded
• Fresh Thyme
• 1/2 Tsp. Red Pepper Flakes
• 1 Bay leaf
• Sea Salt / Cracked Pepper

DIRECTIONS

• Begin heating 2 Tbsp. butter & EVOO in a 12" skillet set to medium heat. Once melted and bubbly, place the potatoes in the skillet in a single layer. Sprinkle them generously with sea salt & cracked pepper and sprinkle in the pepper flakes. Let the potatoes get nice and golden brown before flipping, seasoning again, and continuing until both sides of each potato are crispy and golden brown. Transfer cooked potatoes to a paper towel lined plate until needed.
• Next, add the onions, garlic cloves, and a few sprigs of fresh thyme to the pan, and let them sizzle for a minute or so before reducing that heat to medium low and adding the wine. Season with sea salt & cracked pepper, stir, and let them go untouched for about 10 minutes. Stir, and continue this process two or three more times until the onions are caramelly brown and the wine is almost entirely soaked up by the onions. This process will take about 40 minutes. Make sure to watch for burning in which case you would reduce the heat slightly.
• Preheat oven to 400 F

• Turn off the heat to the skillet. Now, nestle the seared potato slices into the pan and pour in the beef broth. Pluck out the thyme and add a few more fresh sprigs along with the bay leaf. Season everything liberally with sea salt & cracked pepper. Cube the remaining butter and drop the cubes around the pan.
• Bake at 400 F for 30 minutes.
• Remove from oven and set on to a wire cooling rack. Pluck out the thyme sprigs and get your cheese handy. Drop a nice sized handful of the shredded cheeses on top of each potato individually. 
• Switch the oven to BROIL 500 F
• Return the potatoes to the pan until the cheese is melted and bubbly. Remove from oven and set on to a wire cooling rack.
• Strip a few sprigs of thyme and sprinkle the leaves over the dish.
• For service, serve up a couple taters with as much of the saucy onions as you desire. Make sure to spoon over some of the pan sauce and garnish with additional thyme. You may also want to garnish each serving with a little sprinkle of sea salt & cracked pepper as well. ENJOY!

HAPPY VEG