Potato and Red Onions Slow Cooked
Discover the comforting warmth of our Potato and Red Onions Slow Cooked recipe—an effortlessly flavorful dish that transforms simple ingredients into a show-stopping side or hearty vegetarian main. Yukon Gold or red potatoes are slow-cooked to tender perfection alongside sweet red onion wedges, infused with the earthy aroma of fresh thyme and whole garlic cloves. A touch of olive oil, butter, and vegetable stock allows the flavors to meld together beautifully, while caramelized onions add a subtle sweetness to every bite. With just 15 minutes of prep and low-and-slow cooking magic, this dish is both easy and irresistible. Garnished with fresh parsley for a burst of color, it pairs beautifully with any main course or stands alone as a comforting, crowd-pleasing favorite. Perfect for slow cooker enthusiasts, fans of cozy slow-cooked meals, and anyone seeking a simple yet flavorful potato recipe!
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Recipe Information
Ingredients
- 8 medium (Yukon Gold or red potatoes preferred) Potatoes
- 2 large Red onions
- 3 tablespoons Olive oil
- 3 whole Garlic cloves
- 6 sprigs Fresh thyme
- 2 tablespoons Butter
- 1 cup Vegetable stock
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Peel and wash the potatoes. Chop them into 1-inch pieces for even cooking.
Peel the red onions and slice them into thin wedges.
In a slow cooker, add the olive oil and butter, allowing them to coat the bottom evenly.
Layer the potato pieces and red onion wedges in the slow cooker.
Tuck the whole garlic cloves and thyme sprigs among the potatoes and onions for maximum flavor distribution.
Pour the vegetable stock into the slow cooker to keep everything moist during the cooking process.
Sprinkle salt and freshly ground black pepper evenly over the ingredients.
Cover the slow cooker with its lid and set it to the low setting. Cook for 4 hours, stirring once halfway through to ensure even cooking.
Once the potatoes are fork-tender and the onions are caramelized and soft, remove the thyme sprigs and discard.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Serve warm, garnished with freshly chopped parsley for added flavor and a pop of color.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 396.0 g | 144% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 45.2 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 427 mg | 33% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 9686 mg | 206% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
