The oven is off limits.

I love cooking for a crowd. I think sharing a meal with others is a truly rewarding experience. This can sometimes be a problem when you live alone. My “cook for five” mentality is awkward at times, and usually results in me eating a single casserole for four consecutive days. It’s a good thing I grew up in a house that used leftovers.

It’s summer and the days of hot and sticky weather are here. Enter the period where I try not to turn on the oven at all. I’m even hesitant to turn on the stove. When I do it’s something that I can make quickly so as not to make my apartment any hotter.

Still, I love my caramelized/charred onions. Toss in a few potatoes and coat in a white wine and herb sauce and I’m sold. This meal took about 45 minutes, which would have been shorter but I didn’t par boil the potatoes beforehand.

Onions and potatoes in a white wine herb sauce by EMLundblad


1 medium onion, any variety but I like yellow or white

3 or 4 small potatoes, I bought a mix bag from my grocer; it had purple, red and golden potatoes

1 Tbs. each of your 2 or 3 favorite fresh herbs, I used thyme and rosemary because they were on hand

1/4 to 1/3 cup white wine, I used a Riesling because I like and it comes in a pretty blue bottle

2 Tbs. unsalted butter or olive oil

salt and pepper to taste

IMG_0603In progress.


1. Scrub potatoes clean and dry them. Cut them in half, or quarters if they are on the large size. Cut onion. I don’t care if you like rings, a large dice or half-moon slivers, the goal is to make the onion smaller.

2. Heat the fat (read: butter or oil) in a pan over medium-low heat. Add onions and potatoes. Cook until onions are slightly browned and the potatoes are nearly tender. Add the wine, herbs, salt and pepper. Let the onions and potatoes simmer in the sauce for a bit.

3. Cook to the mixture until you’re satisfied with the “doneness” and serve over a bed of good lettuce mix or baby spinach. Serve with a glass of white wine and relax.

IMG_0609Finished product.


You really can’t screw this up. And you can use any veggies you like, I just had onions and potatoes in the house. It would be good with mushrooms and onions, or peppers and chickpeas, etc.

As for the sauce, make it how you want it. If you have red wine, use it, but you might want to use meatier veggies, like mushrooms, or throw in some chunks of stew beef.

Nutritionally I don’t know where this stands, but it tastes good. Just go with it.

IMG_0611Owned it.

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