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Onion and Potatoes with Difference …

5 from 5 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 148 kcal
Contents show

Ingredients
 

  • 3 large Potatoes
  • 1 pinch Salt
  • 2 large Onions
  • 20 g Butter
  • Black pepper from the mill
  • Salt
  • Maggi
  • Fresh parsley leaves

Instructions
 

  • Peel the potatoes and cut them into large pieces; Cook in a little water with a pinch of salt over low heat for 20 minutes.
  • During this time, peel the onions, cut them in half and then cut them into slices. Fry them in the melted butter over medium heat, turning several times, until they are appetizingly browned. Only now season with pepper, salt and a few drops (really just drops) of Maggi.
  • Drain the potatoes, allow them to evaporate and place them around the browned onions in the hot pan. Serve sprinkled with fresh parsley leaves.
  • We had a breaded neck chop and a fresh cucumber salad with it.
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Nutrition

Serving: 100gCalories: 148kcalCarbohydrates: 0.1gProtein: 0.1gFat: 16.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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