It's Don Barley's birthday.
In times past we would be going out to dinner to celebrate the occasion of his birth.
But.
Because COVID has proven itself to be stubborn enough, and still dangerous enough, to be of concern, we'll be celebrating in the comfort of home.
The celebrating of this most auspicious occasion started a day a head of time with cake.
Making a wish!
This evening it's filet mignon, asparagus, and the potatoes and onions that are happily cooking in the crockpot (recipe below).
And cake.
And ice cream.
Thanks to all of you who have sent good wishes!
(COVID update for Watauga County, North Carolina
-
Watauga Medical Center has seen one COVID-19 patient die each day for the last four days as of Feb. 10.
Of the 107 deaths at WMC from COVID-19, 99 of them have been those who were not vaccinated.
Even with this, I know some of you think we're ridiculously paranoid.
So be it.
We have suffered losses - some closer than others.
One quite close.
The most recent, just this week - the daughter of an acquaintance, a 39 year old mother of two. She died in the hospital while awaiting a liver transplant. Liver damage caused by COVID over Christmas. Yes, she was vaccinated.
So, please, allow us to do things our way without your rolling of eyes and lack of respectful understanding.)
And, please, wear a mask.
If not for yourself, for others.
Crock Pot Potatoes and Onions
Delicious and savory, baby new potatoes or red potatoes make a delicious side dish that that is not only easy, but one pot. Slow cooked potatoes are soft, tender and FILLED with flavor because of the tender sliced caramelized onions. The brown butter and simple seasonings lets the potato shine and because this dish is made in the crockpot, it's also super holiday friendly as a ready-when-you-are side dish.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Slow Cooker
Cuisine: American
Keyword: crockpot potatoes and onions
Servings: 8
Calories: 266kcal
Author: Trisha Haas - Salty Side Dish
- 1-1/2 lbs. tiny potatoes cut in half
- 2 large Vidalia onions sliced thin
- 1/4 cup melted butter
- 1/2 cup chicken broth
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Add potatoes and onions to a slow cooker and mix well.
In a separate small bowl, combine butter, broth, brown sugar, salt and pepper and mix well.
Pour brown butter mixture over potatoes and onions and mix well to evenly coat.
Cover and heat on low for 6-7 hours or high for 3 to 3-1/2 hours.
Drain or serve with a slotted spoon (if desired).
Expert Tips- Add grated or crumbled cheese to the top before serving. Parmesan, cheddar, blue cheese all taste amazing with baby potatoes and onions!
- Because slow cookers all cook at slightly different times, check the potatoes every so often during the cooking process. They are ready when the potatoes is fork tender.
- Try adding a packet of onion soup mix, ranch seasoning, or add some extra herbs like chopped fresh parsley, basil, or rosemary.
What are Vidalia onions, and can other types of onions be used in this recipe?Vidalia onions are a type of onion grown only in a specific region of Georgia. They are sweet and the oils are less potent so they won’t make you tear up like other varieties of onion. If you can’t source Vidalia onions for this recipe, use any sweet onion such as Walla Walla, Maui, or Texas Sweets.. Serving: 1g | Calories: 266kcal | Carbohydrates: 46g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 340mg | Fiber: 4g | Sugar: 13g
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