caramelised onion and potato stacks

  • 2 tablespoons extra virgin olive oil 
  • 4 brown onions, trimmed and sliced into 16 thick rounds 
  • 500g sebago (starchy) potatoes, peeled and thinly sliced
  • ⅔ cup (160ml) chicken stock
  • 80g unsalted butter, melted
  • 8 sprigs thyme
  • sea salt and cracked black pepper
  1. Preheat oven to 180˚C (350˚F). Line 8 x ½-cup capacity (125ml) muffin tins with non-stick baking paper. Heat the oil in a large non-stick frying pan over medium heat. Add the onion slices and cook in batches, turning, for 3 minutes or until golden.
  2. Place 1 onion slice in the base of each tin. Divide the potato slices between the tins and top with the remaining onion. 
  3. Divide the stock and butter between the tins and top each with a thyme sprig. Cover with aluminium foil and roast for 30 minutes. Uncover and roast for a further 30 minutes or until cooked through and golden. 
  4. Remove the stacks from the tins and sprinkle with salt and pepper to serve. Makes 8
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