Baked Potatoes And Onions With Sorrel

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 large onions, sliced thin
• 1/2 teaspoon fresh thyme leaves
• Coarse salt and freshly ground pepper to taste
• 4 baking potatoes
• 6 ounces sorrel
• 1/4 cup heavy cream

1. Preheat oven to 375 degrees.
2. Put the olive oil and one tablespoon butter in a large shallow baking dish and add the onions.
3. Toss to coat with the oil and sprinkle with the thyme, salt and pepper.
4. Bake for an hour, stirring occasionally or until the onions are browned and crisp.
5. Scrub the potatoes and put them in the oven to bake after the onions have cooked for 15 minutes.
6. Bake for about 45 minutes, or until done.
7. Meanwhile, cut the sorrel leaves into thin strips.
8. Soften the remaining butter in a skillet and add the sorrel.
9. Cook for a few minutes until the sorrel is wilted.
10. Add the cream and cook for two to three more minutes, stirring until the cream is amalgamated.
11. Season with salt and pepper to taste.
12. Cut the potatoes in half and top each half with a couple of tablespoons of sorrel and then sprinkle some of the onions on top.

olive oil, unsalted butter, onions, thyme, salt, baking potatoes, sorrel, heavy cream

Taken from cooking.nytimes.com/recipes/3862 (may not work)