Quote Originally Posted by Sir C View Post
Not in muy experience, I confess. One fries the onions until caramelised, then sautées the parboiled potato slices and, when crispy, one adds the onion back in. Parsley should be ubersprinkled prior to serving. This is how I grew up eating the dish and how I cook the dish. Indeed, I have eaten it in this form in Lyon. Perhaps there is a different version of which I know not?
I've always known it to be lots of butter and oil, caramelised onions as you say, then a frying to brown the potatoes, but then things are returned to the pan, covered and popped into the oven to sort of coalesce. This renders them beautifully soft and unctuous with - as you say - the sweetness of the onion and lots of seasoning, of course. However, I would not call them 'fried' in a strict sense.

https://www.cuisineaz.com/recettes/p...ise-28631.aspx