Originally Posted by larry_stewart
So, tomorrow Im being dragged to a Steak House for dinner ( Im vegetarian for all you who dont know).
The Veggie choice consists of choosing any 3 potato or veggie sides and they make a plate out of it. No problem, I actually like this idea cause I can sample a few things.
I see under potato is " Lyonnaise cooked with onions"
Never heard of it before . I looked it up but wasnt crazy about the description. Just wondering if anyone has heard/ made this before , and can give me a detailed description of what it consists of and how it is made.
First of all a cooking pedant speaks. They are called "Lyonnaise" because
they are cooked with onions. There are lots of dishes in France described as "Lyonnaise" or "a la Lyonnaise" - all with onions as a major ingredient because Lyon is famous for onions.
Now then, down to business. Courtesy of Elizabeth David in "French Provincial Cooking":-
"Firm potatoes, boiled in their skins, are peeled and sliced about 1/4 inch thick and seasoned with salt. They are gently fried in a capacious frying pan until they are golden brown on both sides. When they are all but ready, some onion, sliced very thin and fried until pale gold in a separate frying pan,
is mixed with the potatoes, and the dish is ready to serve."
She suggests one medium onion to each pound of potatoes and for cooking each of the vegetables 1 ounce of butter (or pure beef dripping but you are a veggie so the dripping would be a no-no) and she says the potatoes should take about 15 minutes and onions up to 10 minutes. Oh yes and "frying pan" = skillet (not a deep fay fryer)
I do mine like the above and they never turn out greasy and unevenly cooked which, I'm sorry to say, they often do in restaurants. If you order them and they are, then send them back and ask for their replacement to be cooked properly!