Potatoes With Onion

• 2 medium onions, peeled and sliced thin
• 2 tablespoons olive oil
• 6 medium potatoes, peeled and sliced thin
• 1 13 3/4-ounce can low-salt chicken broth
• 1 to 2 tablespoons olive oil (or butter, if preferred)
• 2 tablespoons fresh thyme

1. Preheat oven to 350 degrees.
2. Saute onions in olive oil over medium heat for 20 minutes.
3. Spread across a baking pan, and cover with potatoes; then, pour in chicken broth, which should barely cover the onions and potatoes.
4. Put some olive oil or butter on top.
5. Sprinkle thyme over potatoes and onions.
6. Bake for one hour.

onions, olive oil, potatoes, lowsalt chicken broth, olive oil, thyme

Taken from cooking.nytimes.com/recipes/9296 (may not work)