3 TBS butter
2 medium onion, sliced thin
3 garlic cloves, pressed
salt and pepper
1/2 tsp fresh thyme, chopped
1/2 tsp fresh parsley, chopped
1/2 cup dry white wine
1/2 cup chicken broth (preferably homemade)
3 baking potatoes, sliced very thin
1/4 cup panko bread crumbs
1/4 tsp parsley flakes, dried
1/4 tsp garlic powder
1/8 tsp oregano, dired
1/4 tsp salt
1 tsp olive oil

Melt butter in a large skillet over medium heat. Add onions and garlic. Lightly salt and pepper the onions. Cook onions over medium low heat stirring occasionally for 45 minutes. Do not rush cooking. The onions will become caramelized and brown. They will also become very sweet.

Add thyme and the fresh parsley to the onions.  Add wine and chicken broth and bring to a boil, then lower to as simmer and cook for 5 more minutes.

Heat the oven to 350 degrees. 

Add the potatoes to the onions and mix very gently but thoroughly. Slide the potato mixture into a buttered 1 1/2 quart gratin pan (I use an 8x8 square pan. Cover with foil and bake for 35 minutes.

Meanwhile, Add panko bread crumbs and parsley flakes, garlic powder, oregano and salt to a bowl and mix thoroughly.

Sprinkle the gratin with the seasoned breadcrumbs and drizzle with olive oil. Bake uncovered until the breadcrumbs become golden brown, about 8 minutes.

Let the gratin rest for 5 minutes before serving.