Fried potatoes with caramelized onions

1. Stage

For cooking, the best is the small onion, we call it "sevok" or "seedling", I have more than 2 kg of it this year, here I found the perfect use for it. The "hardest" thing is to peel the onions. The author of the recipe recommends pouring water onions for an hour beforehand in order to make the cleaning easier.

2. Stage

It is also better to take small potatoes, commensurate with the size of the onions. If you like potatoes in "jacket", to just wash the potatoes with a brush. Otherwise, peel the potatoes, large cut in half. Onion peel, large also cut in half. I recommend not to cut the onion "bottoms", otherwise when frying the onion will fall apart.

3. Stage

We take a mix of sunflower and olive oil.

4. Stage

Pour 2 tablespoons of oil into a skillet, heat it up, and fry the potatoes over medium heat until brown. I usually stir (turn) the potatoes by rotating the pan by the handle and shaking occasionally.

5. Stage

At the same time in another frying pan pour 1 tbsp. mixed sunflower and olive oil.

6. Stage

Heat the oil and put the onions.

7. Stage

Fry the onion until brown over medium heat, also shaking the pan occasionally. Put sugar, salt, stir.

8. Stage

Pour the red dry wine.

9. Stage

Evaporate the wine, stirring the onions over medium heat.

10. Stage

Add chopped garlic, salt and freshly ground black pepper to the cooked potatoes and stir.

11. Stage

Put caramelized onions on top of the potatoes. Serve hot with meat. Especially good with a kebab. Bon appetit!