Potatoes with Caramelized Onion and Kalamata Balsamic Vinegar

To create a delicious and savory side dish, we start with the basic ingredient: potatoes. Choose medium-sized potatoes, preferably red or yellow ones, which have a creamier texture. Carefully peel them, then slice them into pieces about 1 cm thick. This will allow for even cooking and a pleasant texture. Boil the potato slices in a pot of salted water for 10 minutes until they become slightly soft but not fully cooked. After boiling, drain them well to remove excess water.

While the potatoes are boiling, prepare a ceramic dish or baking tray for the oven. Generously grease it with butter, ensuring that the edges are well covered to prevent sticking. Peel the onion and cut it into large pieces; this will add a sweet flavor and an interesting texture to the dish. Start layering: a layer of potatoes followed by a layer of onion. Repeat this process, alternating between the two ingredients, until the dish is filled, making sure that the last layer is potatoes.

Season each layer with salt and pepper to taste. Add a few bay leaves for extra flavor, fresh or dried rosemary for a Mediterranean taste, and crushed garlic that will provide an intense note. Don’t forget to place small pieces of butter here and there, which will melt and enrich the flavor of the dish. Drizzle everything with a few tablespoons of balsamic vinegar, which will add a delicious contrast between sweet and sour.

Once you have assembled all the ingredients, place the dish in a preheated oven at 180 degrees Celsius. Bake for 40-50 minutes until the onion becomes caramelized and golden, and the potatoes are cooked and browned on top. You will know it’s ready when a tempting aroma spreads throughout the kitchen.

This caramelized onion potato side dish is perfect to accompany juicy steaks or other meat dishes, but it can also be enjoyed on its own, alongside a fresh seasonal salad or crunchy pickles. Serve it warm and enjoy a dish that will surely impress all your loved ones!