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Lyonnaise is a French term for "in the manner of Lyons," a city in France. It refers to dishes prepared or garnished with onions, such as this dish.

Potatoes a la Lyonnaise (Pommes Lyonnaise)

2 to 3 tablespoons clarified butter (see Cook's Note)
1 large white onion, thinly sliced
1 1/2 pounds russet potatoes, cooked, peeled and cut into 1/4-inch thick slices
Salt and freshly ground black pepper to taste

Chopped fresh parsley for garnish (optional)

1. Heat clarified butter in a large, heavy iron or non-stick skillet. Add onions and sauté until lightly browned. Add the sliced potatoes and continue to saute until potatoes are golden brown and have developed a light crust. Garnish with chopped parsley and serve immediately.

Makes 4 to 6 servings.

Cook's Note: Clarified butter (also called drawn butter) has a higher "smoke point" for frying because it does not contain milk solids that cause whole butter to burn easily, therefore it may be used at higher cooking temperatures. To make clarified butter, melt whole butter slowly and allow to stand a room temperature in a glass measure. Three layers will develop as it cools. Skim the top layer of foam off and discard. Then carefully remove the middle layer (clarified butter) and reserve. Discard the bottom layer (milk solids).