Caramelized Onions, Mashed Potatoes, Gravy, Vegetable Medley, Garlic Bread Recipe

Slice onions

Peel the onions and slice them thinly into half-moons, yielding about 3 cups sliced.

Heat a large skillet over medium heat and add 1 tablespoon olive oil and 2 tablespoons butter until butter melts and begins to foam.

Add sliced onions, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread into an even layer in the pan.

Cook onions over medium to medium-low heat, stirring every 4–6 minutes. After about 15 minutes the onions will soften and begin to brown on the edges. If they look dry or are browning too quickly, add 1–2 tablespoons of water to deglaze and reduce heat slightly.

After 25–30 minutes, when onions are deep golden-brown and sweet, stir in 1 teaspoon brown sugar and 2 tablespoons water to enhance glaze. Cook 2–3 more minutes, taste and adjust seasoning. Remove from heat and keep warm.

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to simmer and cook until fork-tender, about 15–20 minutes depending on cube size.

While potatoes cook, warm 3 tablespoons milk and 4 tablespoons butter in a small saucepan or microwave until butter melts. If using cream, add it to the warmed milk.

Drain potatoes thoroughly and return to hot pot for 1 minute to evaporate residual moisture. Mash with a potato masher or ricer until mostly smooth.

Gradually stir in warmed milk-butter mixture until desired creaminess is reached. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder. Taste and adjust seasoning. Keep covered and warm until serving.

In a saucepan over medium heat, add 2 tablespoons drippings or butter. When hot, whisk in 2 tablespoons flour to form a roux. Cook, stirring constantly, 1–2 minutes until the raw flour smell cooks off and mixture is lightly golden.

Slowly whisk in 2 cups stock, a little at a time, until smooth. Bring to a gentle simmer; the gravy will thicken as it cooks, about 3–5 minutes.

Stir in 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If gravy is too thick, thin with up to 1/4 cup extra stock. Keep warm; if not serving immediately, reheat gently and whisk before serving.

Prepare vegetables: slice carrots on the bias, trim and halve beans if large, and cut red bell pepper into thin strips so total volume is about 2.5 cups combined.

Heat 1 tablespoon butter and 1 teaspoon olive oil in a sauté pan over medium-high heat. Add minced garlic (1 teaspoon) and cook 20–30 seconds until fragrant.

Add carrots first and cook 3–4 minutes, stirring, then add green beans and red pepper. Sauté 4–6 minutes until vegetables are tender-crisp.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice. Toss to coat and remove from heat. Keep warm until plating.

Preheat oven to 400°F (200°C). Slice the baguette lengthwise (or into 1" slices for individual pieces).

In a small bowl, combine 4 tablespoons softened butter, 2 teaspoons minced garlic, 1 tablespoon chopped parsley, 2 tablespoons grated Parmesan (optional) and 1/4 teaspoon salt. Mix until uniform.

Spread the garlic butter evenly over cut sides of the bread. Place on a baking sheet, buttered side up, and bake 8–10 minutes until the butter melts and edges are golden. For a crisp top, broil 1–2 minutes—watch closely to avoid burning.

Remove from oven, let rest 1–2 minutes, then slice (if not pre-sliced) and serve warm.

Divide mashed potatoes among 4 plates (see servings). Spoon a generous portion of caramelized onions on top of the potatoes or alongside, as preferred.

Ladle gravy into a small jug or spoon over the mashed potatoes and onions to taste.

Add a portion of the vegetable medley to each plate and serve with a slice of warm garlic bread on the side.