Ingredients:
3 tablespoons butter ( can use more)
2 tablespoons olive oil
1 tablespoon minced fresh garlic ( or to taste)
6 medium onions ( about 6 cups, thinly sliced)
1/4 cup dry sherry
2 teaspoons finely chopped tarragon ( can use more)
seasoning salt ( or use white salt)
pepper
6 large yukon gold potatoes (peeled and thinly sliced) or 6 large russet potatoes ( peeled and thinly sliced)
2 -3 cups chicken broth
Directions:
Set oven to 350 degrees.
Butter an 8-cup baking dish (or larger).
In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
Add in the garlic the last 5 minutes of cooking.
Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
Top with 1/3 of the caramalized onion mixture.
Arrange another layer of potatoes over the onions, season with salt and pepper.
Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
Bring the chicken stock to a simmer and pour slowly over the potatoes.
Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
Bake for about 40 minutes.
Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
Cool for 10 minutes before serving.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.