These have lots of flavour and can be made a day ahead, wrapped tightly, refrigerated and then warmed in the oven just before dinner. Caramelizing the onions brings out the rich, sweet flavour as the natural sugars in the onions caramelize when they are cooked slowly. Grapeseed oil or extra virgin olive oil is more suitable than butter, which tends to burn.
For 8 servings:
6 large baking potatoes
2 garlic cloves, minced
1 large white onion, thinly sliced
Grapeseed or EVO oil
salt and pepper
parmesan cheese, finely grated
Caramelize onions: Saute over medium heat in about 3 tbsp. of oil for about 10 – 15 minutes. The onions will turn a rich deep brown colour. Adding a pinch of salt will enhance the flavour and speed the caramelization process. Add the minced garlic near the end of the cooking time.
Peel and quarter potatoes and boil until tender. Drain, saving 1 1/2 cups of the cooking water. Return to the pot and stir over low hear until all excess liquid has evaporated. Add 1/4 cup olive oil and mash until smooth. Moisten with reserved cooking liquid as needed. Stir in caramelized onions, salt and pepper to taste. Stir in a couple of tablespoons of parmesan cheese to really enhance the flavour. We love this dish and usually make it for both Thanksgiving and Christmas.