The Soul of the Potato
This summery recipe highlights everything good about the simple potato, and looks stellar in a buffet line! For best results, you'll need to set aside 2-3 hours to caramelize the onions, so be ready to spend some time in your kitchen.
Caramelized Onion Dressing
2 large yellow onions, thinly sliced
2 tbsp butter
2 tbsp vegetable or canola oil
2 tablespoons vinegar (we used apple cider vinegar)
1 tbsp dijon or stone ground mustard
1/2 c olive oil
1/2 lemon's worth of juice
Salt & Pepper
2 pounds small potatoes
2 oz goat cheese
2 tbsp sliced chives
1. Heat a pan on low heat, adding onions, butter, and oil. Season lightly with salt and pepper, and cover for about a half hour (til all onions are translucent). Do not stir yet!
2. Continue the onions uncovered on low for at least another 90 minutes, stirring only to keep the cook even. Once the onions are dark, cooked through, and reduced in volume by nearly half, remove from heat.
3. Slice potatoes in half, and put into cold salted water. Bring to a boil, and cook til fork tender (about 30-45 minutes, depending on size of the potatoes). Drain.
4. Take about 2/3 of the onions and add to a food processor or blender with the vinegar and mustard. Once fully blended, slowly add olive oil while pulsing to emulsify. Finish with lemon juice and salt.
5. Toss potatoes with dressing, remaining caramelized onions, and chives. Add salt and pepper to taste, and top with crumbled goat cheese. Serve immediately in a big casserole dish!