1 large onion, diced
2 cloves garlic, minced
2 large potatoes, peeled, quartered
3 green onions, diced
2 tablespoons finely chopped fresh parsley
1 tablespoon Worcestershire sauce
1 cup sliced fresh mushrooms
6 slices Swiss cheese
In a large skillet over high heat, brown the onion and garlic. Stirring constantly, brown the potatoes and onions, remove the potatoes and onions. Pour in the vinegar and cook until absorbed. Stir in the brown sugar and salt, stirring until just blended. Serve the potato mixture over the vegetables.
Toss the cooked onion mixture with char broth and eat hot by the spoonfuls. Warm sauce with garlic cooking spray and transfer over the grilled vegetables.