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Potatoes Lyonnaise

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.

Cooking Light NOVEMBER 2005

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

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

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.

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
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Potatoes Lyonnaise recipe

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