While the potatoes are baking, slice the onions using the mandolin, or use a knife if you're scared of the mandolin like I am. Heat one tablespoon olive oil and one tablespoon butter in a skillet over medium heat. Add onions and cook for two minutes until softened and translucent. Using a slotted spoon, remove from skillet and set aside.
*Eliminate for vegetarian.
Time Saving Tip: It's not necessary to peel red potatoes - the skin is tender and adds color to the dish. Potatoes, with the skin, are very low in saturated fat, cholesterol and sodium. It is also a good source of Vitamin B6 and Potassium, and a very good source of fiber.