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Potatoes Lyonnaise

Yield 6 servings (serving size: about 3/4 cup)
Named for Lyons, a city in central France renowned for the quality of its food, Lyonnaise-style dishes are typically prepared or garnished with onions. A signature side dish at Chicago's famed Morton's steak house, this hearty combination of potatoes and onions is ideal with a juicy steak.

Ingredients

  • Cooking spray
  • 2 small yellow onions, peeled, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
  • 4 teaspoons olive oil
  • 1 3/4 pounds peeled baking potatoes, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 1 tablespoon chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 159
  • caloriesfromfat 18 %
  • fat 3.2 g
  • satfat 0.5 g
  • monofat 2.2 g
  • polyfat 0.4 g
  • protein 3.1 g
  • carbohydrate 30.1 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 330 mg
  • calcium 19 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions; sauté 5 minutes or until browned, stirring occasionally. Spoon onions into a bowl.

  2. Heat oil in pan over medium-high heat. Add potatoes; cook 10 minutes or until browned, stirring occasionally. Reduce heat to low. Stir in onions, broth, and remaining ingredients. Cover and cook 8 minutes or until potatoes are very tender, stirring occasionally.