Ingredients:

• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar coarse salt
• 1 teaspoon chopped rosemary, plus 6 sprigs for ramekins
• 1 small red onion, sliced into 6 1/4″ rounds
• 4 medium Yukon Gold potatoes, grated
• 1 egg yolk, slightly beaten

Method:

• Preheat oven to 400 degrees.
• Butter ramekins, then sprinkle with salt, pepper, sugar, and vinegars.
• Place a rosemary sprig in the bottom of each ramekin, then lay one onion round over the rosemary.
• Toss potatoes with egg, rosemary, and 2 teaspoons coarse salt.
• Divide the potatoes into ramekins and dot with remaining butter.
• Bake for 30 minutes, until brown.
• To remove the cakes, slide a knife around the edge of the ramekin, then turn upside down.

many thanks to Erielle from Fancy Toast