Pommes Boulangere by Chef Marc Murphy via youtube
3 medium white onions, thinly sliced
Freshly ground black pepper
2 tablespoons (1 ounce) unsalted butter, softened
1 cup veal or Chicken Stock (page 270, or store-bought)
4 large Yukon Gold potatoes (about 2 pounds), scrubbed and cut crosswise into thin slices
In a large saucepan, heat enough oil to cover the bottom of the pan over medium heat until the oil is shimmering. Add the onions; reduce the heat to medium-low, and cook, stirring from time to time, until the onions are caramelized, 35 to 40 minutes. Season with salt and pepper to taste.
Preheat the oven to 375°F; position the rack in the middle of the oven. Butter the inside of a 2-quart baking dish with the butter.
In a small saucepan, heat the stock over medium heat until hot.
Place a layer of potatoes over the bottom of the prepared baking dish, followed by a layer of caramelized onions. Season lightly with salt and pepper. Repeat this process until you run out of potatoes, making sure that the last layer is potato. Pour the hot stock over the potatoes, cover the baking dish with foil, and bake for 40 to 50 minutes, or until the potatoes are cooked through. Remove the foil and bake for 10 minutes more, or until the top layer of potatoes is crispy. Serve immediately.