煮物（じゃがいもと玉ねぎの煮物）｜食事処さくらさんのレシピ書き起こし

・Choose potatoes that are as uniform in size as possible.
- Remove any sprouts from the potatoes.
・Use salted butter.
・When making cuts in the potatoes in step 1, be sure not to cut too deep and only cut through the skin. Making incisions will make peeling the skin easier.
・When cutting the onions in step 2, make a slit at the root, remove the root, and make several slits on both ends.
- By slicing the onions thinly, they cook quickly and bring out the sweetness.
・The reason for flipping the potatoes in step 3 is that only the part that touches the plate gets overcooked and becomes hard.
- Insert a toothpick into a potato and if it goes in smoothly, it's cooked through. If not, heat again for 1 minute at a time.
・When peeling the potatoes in step 3, use kitchen paper to peel the skin from the cross-shaped incisions.
・In step 4, cook the onions over low heat while letting the potatoes absorb the broth.
・If you like, you can add bacon and boil it.