Reviewed: Jan. 16, 2004

While the amount of time spent on carmalizing the onions was cut down drastically, the recipe turned out well with a touch of sweetness added the the taste of the potatoes. Unfortunately it wasn't a big hit with the kids.

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4 users found this review helpful

Reviewer:

SF49RGIRL

Reviewed: Mar. 21, 2005

I must admit I did change this recipe slightly. I did not add brown sugar, because carmelized onions are very sweet on their own, I didn't want it to be a dessert. I also peeled my potatoes, I just don't like the skin. I also did not add the rosemary, partly because I didn't have any and partly because I don't care for that either. But this is the only way I will make "escalloped" potatoes from now on. No dried up potatoes for me anymore. So creamy and flavorfull. My husband raved about these. A must for company or a pot luck if you want to show off! A+A+A+

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26 users found this review helpful

Reviewer:

NICKI61

Cooking Level: Expert

Living In: Wolcott, New York, USA

Reviewed: Apr. 23, 2005

too dry.

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1 user found this review helpful

Reviewer:

IMYASMINA

Reviewed: May 24, 2005

Awesome! Was a big hit with the hubby and the neighbors! Went well with salmon marinated in soy sauce and brown sugar.

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4 users found this review helpful

Reviewer:

ACB2424

Reviewed: Aug. 26, 2005

We loved this dish! I cut the ingredients in half as I was only making it for DH and I and I increased the cream, but only marginally. We will definitely make this again, and the only think I will change is the amount of brown sugar used. While it does give the onions a lovely golden colour, we found it to be a bit sweet. Next time I will only use 1 or 2 tbsp.

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21 users found this review helpful

Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Sep. 20, 2005

We really liked this twist on potatoes. I used red and it made it way to sweet. I would definitly use the potato suggested and a little less sugar in the onion mixture. Liked the flavor alot.

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6 users found this review helpful

Reviewer:

DEMOREO

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

Reviewed: Sep. 23, 2005

This is a good, but high calorie, sidedish recipe. I would make it again, but not very often.

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10 users found this review helpful

Reviewer:

SELEA

Reviewed: Mar. 17, 2006

This recipe is AWESOME! The first time I made this, my boyfriend loved it and said "I see this at Thanksgiving dinner...a nice change from traditional mashed potatoes"! We both loved the sweetness of the onions by using the amount of brown sugar suggested. We wanted even more onion in it! The only thing I would say is to use regular salt and pepper when layering the potatoes. The seasoned salt is not as strong. I actually made these once with hot and sweet sausage for an Easter brunch. I won the title for "Best Entree".

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7 users found this review helpful

Reviewer:

CT_Girl

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Windsor Locks, Connecticut, USA

Reviewed: Mar. 18, 2006

Followed directions exactly. Made with Lemon Chicken Tenders from this site and they complimented each other nicely. Thanks

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6 users found this review helpful

Reviewer:

LESLEYfromWI

Reviewed: Mar. 23, 2006

This recipe is awesome! I reduced the brown sugar to 2 Tbsp and used peeled russet potatoes. I also deglazed the onions with a Tbsp of Madiera. Took it to a dinner group and they all but licked the casserole dish!! It is definitely a keeper. Such a great change from the cheesey potatoes casserole that we always return to. Thanks so much for a great recipe!

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14 users found this review helpful