Melted Onion and Olive Potatoes

• 1 1/2 Tbsp. olive oil
• 2 medium Yellow onions, thinly sliced
• 1 lb. New potatoes, cut into 1-inch pieces
• 1 cup California Ripe Olives, wedged
• 3/4 cup low sodium chicken broth
• 1/4 cup chopped parsley

Preparation

1 Heat oil in a large saucepot over medium heat.
2 Stir in yellow onions, cover, and cook over low heat for 30 minutes, stirring occasionally until browned and tender.
3  Add new potatoes, California Ripe Olives and chicken broth and bring to a boil.
4 Season with salt and pepper to taste and turn heat down to low.
5 Simmer, covered for 20-25 minutes until potatoes are cooked through. Stir in parsley and serve.

Source: California Olive