Potatoes Lyonnaise

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.


6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Lorrie Corvin,

Cooking Light

November 2005
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