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)
- 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).
