• Step 1

  Make caramelized onions: Add oil, onion slices, and 1 tsp salt to pan on MED. Stir to combine; spread onions evenly over pan bottom. Cook, stirring occasionally, 10 min, re-spreading onions after stirring to keep onion layer fairly even.

• Step 2

  Reduce heat to MED-LOW. Cook onions 50-60 min, stirring occasionally, until onions start sticking to the pan. Cook, stirring, 20-25 additional min, as onions brown, scraping browned bits off bottom of pan.

• Step 3

  Remove pan from heat 5 min; stir onions. Set aside 3/4 cup onions; transfer remaining onions to storage container.

• Step 4

  Add potatoes and enough cold water to cover plus 2 inches to large stockpot. Add 1 Tbsp salt. Bring to simmer on MED-HIGH, uncovered (do not allow water to boil). Reduce heat to LOW; cook about 1 hour, 15 min, until very soft. Transfer potatoes to large colander; drain thoroughly. Cool at room temp about 1 hour, until cool enough to handle comfortably. Peel potatoes.

• Step 5

  Slice potatoes into 1/4-inch rounds.

• Step 6

  Melt 1 Tbsp butter in large skillet on MED-HIGH. Place half of potatoes in single layer in skillet. Brown each side of potatoes about 3-5 min . (Add more butter as needed.) Season to taste with salt and pepper. Transfer first batch of potatoes to a clean platter; keep warm.

• Step 7

  Repeat step 6 with remaining potatoes, leaving them in skillet. Reduce heat to MED. Add caramelized onions and remaining butter to potatoes in skillet. Cook, mixing gently until onions are heated through and butter is melted. Sprinkle with thyme. Add reserved potatoes to pan and gently toss to combine. Serve warm.

• Caramelized onions may be kept in the refrigerator for up to 3 days in a tightly covered container or freeze for later use.

Note: When servings & ingredients are modified, nutrition & directions may vary.