Lyon is a city in south central France.
| 1 lb. | Yukon Gold potatoes | |
| 1 large | onion | |
| — | butter | |
| — | salt | |
| — | parsley |
1. Place 1 tbsp butter in a non-stick skillet followed by a large, sliced onion. Sprinkle with a bit of Kosher salt. Caramelize over medium-high heat 3 minutes.
2. Add 2 tbsp water, cover, drop heat to medium for 12 minutes to finish softening and caramelizing.
3. Meanwhile, cut Yukon Golds to ¼" slices and microwave in bowl tossed with 1 tbsp melted butter on high power 3-6 minutes. Check them to ensure they are beginning to become opaque (less translucent), but they must not become so cooked as to be easily broken or mushed.
4. Add 1 tbsp butter to non-stick skillet plus the potatoes. Toss every 2 minutes until well brown all over. Add in onions and toss over heat for 2 minutes. Garnish with fresh parsley and serve.