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1
Preheat oven to 400 F.
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2
Combine melted butter and olive oil in a bowl and set aside.
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3
Peel outer layers off of the onion and slice it in half. Slice the halves very thinly and separate individual pieces.
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4
Heat a non-stick skillet over medium heat on the stove top. Add 1/3 of the butter/olive oil mixture and add the onion. Stir red onions until well coated in butter mixture. Cook until translucent (about 10 minutes), then reduce heat a bit. Sprinkle with salt and brown sugar.
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5
Continue to cook onions, stirring each few minutes. This should take 20 minutes in total.
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6
Meanwhile, slice potatoes very thinly (or use a mandolin if you have one).
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7
Brush 1/3 of the butter mixture onto a large non-stick skillet and heat it over medium-high heat. Carefully lay the potatoes into the skillet in thin layers and allow to cook on medium-high heat for 5 minutes on each side. Depending on the size of your skillet, you may choose to do this in two batches-don't crowd the skillet.
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8
Once your potatoes and onions are ready, lay overlapping potato slices on the bottom of an 8x8 or 9x9-inch oven-safe dish (drizzle the bottom of the dish with the remainder of the butter mixture first). Then sprinkle salt and pepper, cover with half of the caramelized red onions, then top with half of your feta. Repeat to create a second layer of potato, onions, and feta. Press down to compress the layers.
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9
Immediately place into your oven and cook undisturbed for 15-20 minutes, until potatoes have cooked through.
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10
Then turn on the broiler and broil your potato crisps for 5 additional minutes until the top is crispy and gold.
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11
Top with a dash of salt and pepper, and serve immediately.
