Potatoes Lyonnaise

I found the idea for this simple potato side dish in one of my many cookbooks. It seemed very simple, not too complex in flavors - so quite versatile, and a nice change from the usual potato dishes we eat around here. Frying the potato with caramelized onion in a little margarine gives a lot of flavor, without all of the fat of deep frying. It is also a tasty change from plain baked potatoes. They can be seasoned and dressed up any way you want; cheese would also be a welcome addition. Although these potatoes require a bit more prep time, because they must be pre-baked and then allowed to cool, this may easily be done a day in advance. Once this step is done, the assembly of the entire dish only takes about 15 minutes, and does not require constant attention.

Potatoes Lyonnaise
4 medium potatoes, peeled
2 - 4 Tablespoons  hard margarine or butter (butter will brown faster)
2 medium onions, thinly sliced
any other seasonings you would like (salt, pepper, chili powder, parsley, etc.)

Cook potatoes in a pot full of water on the stove until just tender. Drain and cool until cool enough to handle. Cut into 1/4 inch thick slices. In a large frying pan, melt the margarine. Add the onion, and caramelize for five minutes. Add the potato slices and fry until browned, about ten additional minutes. Season with seasonings, as desired. Dish can be kept warm over low heat for another 10-20 minutes or so if the main is not quite ready.