RACHAEL RAY POTATOES AND ONIONS RECIPES

Steps:

• Heat a 10-inch heavy skillet over medium high heat.
• Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
• Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

Steps:

• Warm stock in medium pot with saffron and steep over low heat to bloom the threads
•   Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat a Dutch oven over medium to medium-high heat with EVOO, then add potatoes, season with salt and pepper and brown 5 minutes
• Add onions and bay and soften onions 2 to 3 minutes, add garlic and spices and stir a minute, then add peppers and paste and stir a minute more
• Add sherry, lentils and the saffron-infused stock, bring to boil and simmer 30 to 45 minutes to cook the lentils
• Wilt in greens of choice when the lentils are cooked and add Tabasco to taste
• Remove the bay leaves
•    To make gremolata/to serve, combine and finely chop zest, flakes and parsley or parsley and cilantro, then add it to the soup
• Char bread under broiler or on open flame of stovetop burners and rub with cut garlic
• Halve tomato across the middle and rub the flesh into bread, drizzle with EVOO and season with salt
• Serve with soup