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.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 18%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 30.1g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 330mg
  • Calcium: 19mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Potatoes Lyonnaise Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy