Baked Potatoes And Onions With Sorrel

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 large onions, sliced thin
• ½ teaspoon fresh thyme leaves
• Coarse salt and freshly ground pepper to taste
• 4 baking potatoes
• 6 ounces sorrel
• ¼ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    405 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 43 milligrams cholesterol; 52 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 375 degrees. Put the olive oil and one tablespoon butter in a large shallow baking dish and add the onions. Toss to coat with the oil and sprinkle with the thyme, salt and pepper. Bake for an hour, stirring occasionally or until the onions are browned and crisp.
2. Scrub the potatoes and put them in the oven to bake after the onions have cooked for 15 minutes. Bake for about 45 minutes, or until done.
3. Meanwhile, cut the sorrel leaves into thin strips. Soften the remaining butter in a skillet and add the sorrel. Cook for a few minutes until the sorrel is wilted. Add the cream and cook for two to three more minutes, stirring until the cream is amalgamated. Season with salt and pepper to taste.
4. Cut the potatoes in half and top each half with a couple of tablespoons of sorrel and then sprinkle some of the onions on top.

• Serve this dish on its own or with grilled fish, chicken or veal.