from the trenton times: caramelized onions practically melt into the warm potatoes, and coarse-grain mustard adds a pretty golden-flecked hue and subtle flavor. cook time does not include time to make caramelized onions. i have made this using a combi
italian chicken with full lemon flavor. it is important to use fresh lemons. when i follow toula patsalis in "the pressure cooker cookbook", i never go wrong! serve with sauteed green beans topped with toasted slivered almonds.
Follow the food story Find cooking methods, recipes, tastings and everything about food here.