Cut onions pole to pole, thinly sliced

In 2 T olive oil, cook onions, 1/2 t salt, and 1/4 t pepper until the onions are carmelized, about 20- 30 minutes

When onions are done add 2 cloves of garlic minced and 1/2 t thyme, stir in for 30 seconds to 1 minute. Add 1/4 cup chicken stock. Deglaze pan and cook until all liquid has evaporated.

While waiting on onions, peel and finely slice potatoes. In a bowl, coat potatoes with 3 T olive oil, 1 t salt, 1/2 t pepper and 1/2 thyme.

Preheat oven to 400º. Spray 13 x 9 baking dish with Pam. Put 1/2 the potatoes on bottom in an even layer. Spread carmalized onions over the potatoes then add other 1/2 of the potatoes

Pour 3/4 cup chicken broth over the potatoes. Cover with foil. Cook for 1 hour covered.

TOPPING: Mix together 2 ounces Ramono cheese, 3 T olive oil, 1/2 cup Panko and 1/2 t pepper.

After 1 hour take foil off of potatoes and cover with topping. Put back in the oven uncovered for 15 - 20 minutes.