Oven-baked potatoes with caramelized onion sauce

Name: Oven-baked potatoes with caramelized onion sauce - Julia A.
Ingredients: 1 kg potatoes; 2 pieces red onion; 1 tablespoon sugar; olive oil; vinegar; oregano; rosemary; basil; pepper; salt

Sezon - Oven-baked potatoes with caramelized onion sauce by Julia A. - Recipia

Oven-Baked Potatoes with Caramelized Onion Sauce The first time I made caramelized onion at home, I used it as a sauce over baked potatoes. It didn't take long, it was easy, and the result was good. The recipe doesn't have complicated steps. Red onion gives the best flavor when caramelized, but any type of onion works if you don't have another on hand. Quick Info Total time: about 1 hour Preparation time: 20 minutes Cooking/baking time: 35-40 minutes (15 minutes boiling + 20-25 minutes in the oven) Servings: 3-4 Difficulty: easy Recipe type: vegan, side dish or light main course Ingredients 1 kg potatoes 2 red onions (yellow onion works too) 1 tablespoon sugar olive oil (or other oil, if needed) vinegar (type of choice, no strict indication) oregano rosemary basil pepper salt Preparation method 1. Peel the potatoes, wash them, and cut them lengthwise into 4 or 8, depending on their size. 2. Place the cut potatoes in a pot with cold water and salt. Boil for 15 minutes – they don't need to be fully cooked, just starting to soften. 3. Drain the potatoes and place them in a baking dish lined with parchment paper or lightly oiled. 4. Drizzle a little oil over the potatoes. Sprinkle rosemary, salt, and, if desired, a pinch of pepper. Put the dish in the preheated oven at 180°C. Bake for 20 minutes. Depending on the oven, it may take a little longer for them to get a light crust. 5. Meanwhile, prepare the sauce: put vinegar, oregano, and basil in a bowl. Cover or use a plate, shake or stir occasionally. There is no fixed amount of vinegar; add enough to have enough liquid for the sauce (to taste). 6. Peel the onion and slice it thinly. 7. Heat a little oil in a pan. Add the onion and cook over low to medium heat, stirring occasionally, until it becomes translucent. 8. When the onion has softened well, add a tablespoon of sugar. Stir with a wooden spoon until the sugar melts, then gradually pour in the vinegar with the herbs, stirring continuously. Let it reduce a bit until it becomes a thick sauce. 9. Remove the hot potatoes from the oven and serve them topped with the caramelized onion or on the side. Why I make this recipe often It is simple to prepare, has no expensive ingredients, and the combination of baked potatoes with caramelized onion is practical for any fasting meal or when you want a side dish with a different flavor. It works well both warm and at room temperature. Tips and variations Tips - Red onion is the best for caramelizing, but yellow onion works if you don't have another. - Boil the potatoes just enough to soften a bit – they don't need to be fully cooked before baking. - If you don't have parchment paper, you can oil the dish directly. - For the onion, use low heat at first to avoid burning; add sugar only after the onion becomes translucent. Substitutions - You can use any type of vinegar (wine, apple, or balsamic), according to your preference. - Olive oil can be replaced with another vegetable oil. - Dried herbs (oregano, basil, rosemary) can be adjusted based on what you have at home. Variations - If you want, you can sprinkle pepper or paprika on the potatoes before baking. - For an extra flavor, you can add sliced garlic among the potatoes before putting them in the oven. - Caramelized onion can also be used as a sauce for other roasted vegetables or even plain rice. Serving ideas - Potatoes with caramelized onion are great as a vegan dish, as a side with a seasonal dish, or as a warm platter for a festive meal. - They are also good cold, as a hearty salad. - You can add simple pickles or a green salad on the side. Frequently asked questions 1. What type of vinegar is used for caramelized onion? Any kind of vinegar can be used – apple, wine, or even balsamic, depending on taste. No specific type is indicated; the important thing is to have enough liquid for the sauce. 2. Can I use new or sweet potatoes? Yes, new potatoes can be used (they boil less). Sweet potatoes work, but they will have a different texture and taste, and the cooking times may vary. 3. Is yellow or white onion okay for caramelizing? Yes, any onion can be caramelized. Red onion is sweeter and more suitable, but it is not mandatory. 4. If I don’t have rosemary or basil, what can I use? You can use other dried herbs like thyme or sage, or you can omit them. 5. Do the potatoes need to be boiled beforehand? Yes, partial boiling helps them not to remain raw inside after baking. Nutritional values Estimate for one serving (out of four): Calories: 220-260 kcal Protein: about 4 g Carbohydrates: 50-55 g Fat: 2-3 g (depending on how much oil you use) Fiber: 5-6 g The values are estimates and may vary depending on the size of the potatoes, the amount of oil, and sugar used. Storage and reheating Baked potatoes with caramelized onion can be stored in the fridge, in a container, for 1-2 days. Reheating is best done in the oven or in a pan, but the texture will not be the same as freshly baked. The caramelized onion keeps well in the fridge separately, for up to 3 days. The recipe is not suitable for freezing.

Preparation

We peel the potatoes, wash them, and cut them into 4 or 8 lengthwise. We boil them in cold salted water for 15 minutes. We line a baking tray with parchment paper (or grease it with oil) and place the drained potatoes in which they have boiled. We drizzle with oil, sprinkle rosemary and a little salt, and put the tray in the oven at 180 degrees for 20 minutes. Separately, in a bowl, we put vinegar, oregano, and basil. We cover it and shake it occasionally. We peel, wash, and chop the onion into slices. We put a little oil in a pan, add the onion, and let it sauté. When the onion becomes translucent, we add the sugar and stir with a wooden spoon until the sugar melts, then we gradually drizzle in the vinegar, stirring continuously. We take out the warm potatoes and serve them with the caramelized onion. You can use any type of onion, but red onion is the best because it is sweeter.

Oven-baked potatoes with caramelized onion sauce

Preparation

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