We went to an extraordinary vegan dinner last night so I sliced up potatoes on the mandolin, boiled them for a few minutes and threw them in the wok with some extra virgin olive oil. I then topped them with Onions For Saor from The Harry’s Bar Cookbook. These onions can be served on other vegetables or fish. I could have fried the potatoes a little longer, making them crispier and more golden, but all in all it’s a lovely combination.
They were great with my eggs over easy this morning!
Onions For Saor
1/4 cup olive oil (60ml)
2 medium onions, thinly sliced
3 bay leaves
3 Tbsp. red wine vinegar
Heat the oil in a large skillet over medium heat. Add the onions and the bay leaves and saute’, stirring frequently, until the onions are soft and have just begun to turn golden, 15-20 minutes. Add the vinegar, stir to combine well, and remove the pan from the heat.
Red Wine, White Wine, Fine Food Too! 
Susan, the potatoes and onions were great. Thanks so much for sharing the dish!!
You’re welcome! My only regret about last night is that I didn’t photograph the incredible food you cooked. That soup you made was out of this world! I’ll be posting the recipe on the blog after I make a pot of it! Thanks again….a terrific evening. You are very quickly removing my fear of vegan dishes and showing me how deeply flavorful they can be. And….the three bottles of Chateauneuf Du Pape you served with dinner didn’t hurt!