4 - 6
- Heat olive oil in frypan then slowly saute onions on low heat for 4 minutes.
- Line baking dish with baking paper, layer with onions, potatoes, warm stock, thyme leaves and season with salt and black pepper.
- Make a lid with baking paper then alfoil and baked for 45 minutes or until the potato has adsorbed the stock.
- Remove the lid and bake for a further 20 minutes or until the potatoes are golden brown.