4 small yellow onions, quartered
4 tablespoons olive oil
4 potatoes, quartered
3 tablespoons butter
2 cups chopped celery
1 small carrot, grated
1/4 teaspoon salt
1/2 teaspoon dried thyme
1 teaspoon dried rosemary, divided
1 teaspoon dried sage
1 teaspoon dried thyme and 2 teaspoons dried basil
1 pound finely chopped celery leaves
1 parsley leaf, divided
1 tablespoon olive oil
1/2 cup sliced almonds
In a medium bowl, bend the onions into 1 inch cubes. Place an olive oil in a large saucepan and bring to a boil; reduce heat to low, cover and simmer over medium heat until tender. Remove from heat and sprinkle with potato cubes. Stir in the salt, thyme and rosemary. Stir in the celery, carrot, salt, thyme, rosemary, sage and remaining celery.
Transfer the mixture to the prepared pan, and spread evenly. Sprinkle the top with chopped celery and almonds. Cover with foil, and refrigerate overnight.
While the pan is chilling, preheat the oven to 375 degrees F (190 degrees C). Secure the foil tightly around the edges or you will tear the petals. Place slices in the pans on foil before transfer.
The next morning, heat the olive oil in a large skillet over medium heat. Saute the potatoes gently over medium heat for 5 minutes, or until cooked through and clear. Transfer to a large bowl.
Mix the butter, celery, carrot, salt, thyme, sage, thyme and basil into the potatoes. Saute until dark brown, stirring frequently. Transfer to the pan with the cous cous, sides down. Sprinkle with bread crumbs. Spread the cous cous over the dish. Sprinkle with half the reserved parsley. Sprinkle with remaining parsley and olive oil.
Sprinkle with remaining parsley and 1 tablespoon olive oil. Cover and chill for 1 hour or overnight.