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1
Peel potato and, using a vegetable slicer or possibly a mandoline, cut lengthwise into even slices no more than 1/16-inch thick; they must be flexible sufficient to bend without breaking.
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2
Bring about 2 qts water to a boil in a 5- to 6-qt pan.
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3
Add in potato, stir to separate slices, and cook about 1 minute.
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4
Drain potato and immerse in cool water, rubbing gently to separate slices and remove sticky starch coating.
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5
Drain and immerse again in cool water to keep pcs from sticking.
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6
Put onions, broth, and cream in pan.
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7
Place over high heat, cover, and bring to a boil, stirring occasionally.
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8
Reduce heat and simmer till onions are limp, about 7 min, stirring often.
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9
Uncover, turn heat to high, and stir often till onions are golden and taste sweet, about 20 min.
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10
If mix sticks to pan, add in water, 1 Tbsp.
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11
at a time, and stir to release browned bits.
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12
Meanwhile, heat butter.
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13
Brush interiors of 6 ramekins or possibly souffle c. (2/3-c. size) generously with melted butter.
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14
Drain potato.
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15
Line ramekins equally with the largest potato slices, overlapping to cover container interiors, with ends of potato slices extending over ramekin rims by at least 1 1/2 inches.
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16
Mix onions with parsley, pepper, and salt to taste.
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17
Spoon mix equally into potato-lined ramekins.
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18
Fold extended edges of potatoes over filling and pat level.
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19
Brush tops with remaining melted butter.
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20
Bake in a 375 degree oven till potato slices are well browned, 40 to 50 min (45 to 55 min if chilled).
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21
Run a knife between tarts and sides of ramekins; invert tarts onto plates.
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22
This recipe yields 6 servings.
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23
Comments: Up to 1 day ahead, cook the onion mix, cover, and chill; up to 4 hrs ahead, assemble ramekins, cover, and chill, then uncover to bake.
