Braised Potato Slices with Caramelized Onions

Steps

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1. 1
   Peel the onions and place them in a hot pan with a small amount of butter. Cook slowly over low heat, allowing the onions to caramelize gradually. Be patient and let them melt and brown thoroughly at low temperature—this takes about 45 minutes.
   ▶ ≈0:15
2. 2
   Wash the new potatoes and slice them into approximately 3-millimeter-thick slices. Keep the thin skin on, as new potato skin is tender.
   ▶ ≈1:24
3. 3
   Pour a little beef broth over the caramelized onions to add some moisture.
   ▶ ≈2:00
4. 4
   Begin layering the potato slices. Place thicker slices around the outer edge and smaller slices in the center, leaving space between them for even cooking.
   ▶ ≈2:20
5. 5
   Season the first layer lightly with salt and pepper. Drizzle with a little melted butter and beef broth.
   ▶ ≈3:16
6. 6
   Repeat the layering, seasoning, and butter-and-broth drizzling steps two more times for a total of three potato layers. The liquid level should reach just below the top layer.
   ▶ ≈4:00
7. 7
   Cover the skillet with parchment paper. Cut a sheet to cover the pan opening and make an X-shaped slit in the center to allow steam to escape. Press the paper firmly to the pan's edges.
   ▶ ≈4:37
8. 8
   Place a plate on top of the parchment paper and transfer the entire skillet to a 150°C (convection) oven for 1 hour. The potatoes will steam-cook in the buttery broth.
   ▶ ≈5:24
9. 9
   After 1 hour, remove the skillet from the oven. The potatoes should be very tender and the broth should be significantly reduced. Taste the broth to check the flavor and test the potato texture.
   ▶ ≈6:08
10. 10
    Increase the oven temperature to 180°C on convection mode (not broil). Return the uncovered skillet to the oven and bake for about 10 minutes until the top turns a beautiful golden color.
    ▶ ≈7:07
11. 11
    Remove from the oven and serve directly from the skillet. Use a spoon or spatula to portion, ensuring each serving includes layers of potatoes and caramelized onions.
    ▶ ≈7:49