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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat the oven to 450F. Place the potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt the butter in a large nonstick skillet over medium-low heat. Add the onions; cook until soft, about 15 minutes. Sprinkle with the sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until the onions are very soft and caramelized, about 1 hour more, adding water 1 tablespoon at a time if the pan dries. Stir in the vinegar. Set aside; keep warm. When the potatoes are tender, split them open, and top with the caramelized onions and shaved Parmesan. Serve warm.