Caramelised Onion and Potato Stacks.

This is the accompaniment to the spatchcock and again it is from the Dec/Jan 2011 edition of "Donna Hay" magazine.
We didn't make individual stacks, we instead used a 20cm x 20cm square dish about 4cm deep. This is so delicious don't wait until the next time you cook spatchcocks to serve it because, let's be honest, that could be never.



Caramelised Onion and Potato Stacks

2 tablespoons olive oil
3 large brown onions, thickly sliced (about 1cm slices)
500g floury potatoes, peeled and thinly sliced (we used a mandoline on 1.5mm slice setting)
2/3 cup of chicken stock
80g butter, melted
8 sprigs of thyme (we used double this about but removed the leaves from the stalks as they can be a little twiggy)

Preheat your oven to 180C (350F). Heat the oil in a large frying pan over medium heat. Add the onion slices in batches and cook for around 3 minutes or until golden. Place an onion slice in the base of each of eight, 1/2 cup capacity (125ml) muffin tins lined with non-stick baking paper. Layer with potato slices and finish with another slice of onion. Divide the stock and butter between the stacks and top with a sprig of thyme. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes or until the onions and potatoes are golden and cooked through.