Ingredients:
1 tablespoon unsalted butter
3 tablespoons vegetable oil
4 medium red onions, thinly sliced ( 4 cups)
2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon caraway seeds
6 medium very firm potatoes
1/2 lb low-fat kielbasa
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon Dijon mustard
salt
freshly ground black pepper
chopped fresh dill
Directions:
In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
Add the onions, thyme, and caraway seeds.
Saute 2-3 minutes, or until the onions begin to soften.
Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
Lower the heat and simmer, covered, 15 minutes.
Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
Drain, cool slightly, and then slice the potatoes and kielbasa into 1/2 ” pieces- place in a large bowl.
In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
Season with salt and pepper.
Drizzle this mixture over the potatoes and kielbasa and mix well.
Arrange the onions on a serving platter and top with the potato mixture.
Sprinkle with dill and serve warm.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.