3 tablespoons butter

4 tablespoons extra virgin olive oil, divided

2 pounds sweet onion, sliced into quarter-inch thick half-moon slices

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons fresh garlic, minced

1/3 cup of brandy or cognac

2 pounds mini yellow potatoes, about 30 potatoes (look for uniform sizes of about an ounce or so each and avoid very small potatoes)

1 teaspoon kosher salt

2 teaspoons baking soda

10 ounces Gruyère Swiss cheese, shredded on large holes of a box grater

Fresh chives, chopped for garnish

In a large sauté pan, melt butter in two tablespoons of olive oil over low to medium-low heat.

Add the onions, stir, and cook untouched for 15 minutes. Stir again and cook untouched for ten minutes. Check to make sure the bottom is not browning too quickly and adjust burner down to low if the bottom onions are getting to dark. Cook for 15 minutes more, stir, and add the salt, pepper, and garlic and cook for five more minutes or until the onions are browned and fully caramelized.

Remove from heat to avoid flare-ups and add brandy. Once it stops sizzling, place it back on a medium heat burner and cook for a few minutes to evaporate the brandy. Set it aside.

While onions are cooking, place potatoes into a medium pot and cover with about two inches of water higher than the potatoes. Add salt and baking soda and bring to a boil.

Once boiling, lower to a medium to low boil and cook for about 10-15 minutes until potatoes are almost tender. Drain and discard the water.

Preheat oven to 425 degrees F with racks in the bottom and upper thirds of the oven.

With the remaining two tablespoons of oil, brush each sheet tray with one tablespoon each.

Use the bottom of a heavy drinking glass and slightly press each potato to about a quarter to a half-inch thick. Place 15 smashed potatoes on each of the two sheet trays using a small spatula to gently lift each onto the pans.

Bake for 30 minutes, rotating pans at the 15-minute mark, as well as gently flipping each potato over. You want crispy on both sides, so depending on your oven, this may require moving the pans around further during baking.

Divide the heated caramelized onions between the 30 potatoes and top each with the Gruyere Swiss cheese.

Place back in the oven for about 5-6 minutes, rotating pans halfway, to get the cheese nice and gooey and melted.

Top with chopped fresh chives.

Serve as a side dish with chicken, steak, or pork. Or serve as an appetizer.