Baked yams with red onions
Adapted by StarChefs.com
1997
Yield: SERVES SIX
INGREDIENTS:
3 medium red onions, cut into paper-thin round slices
3 medium yams, cut into thin round slices
2 cups apple cider
2 tsp. brown sugar
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 tbs. fresh thyme
1 tbs. unsalted butter, cut into small pieces
METHOD:
Preheat the oven to 350 degrees.
Arrange the onion and yam slices in alternating layers
in a 9-inch round or oval gratin dish. Pour the apple cider
into a small saucepan, add the brown sugar, salt, and pepper,
and stir over a medium heat until the sugar dissolves.
Pour the hot cider over the onions and yams
and sprinkle with thyme. Dot with butter, cover the dish
with foil, and bake for 1 hour. Remove the foil
and continue baking, basting often, until the onions
and yams are tender, about 30 minutes.
Divide among plates and serve.
Serves 4 to 6 as a side dish.
