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Slice the onion
Add 2-3 tbsp olive oil to a small pan over medium low heat and heat up until the oil moves like water
Add the onion, 2 tsp sugar and 2 pinches of salt to the pan and stir to coat onions oil. Leave on low heat to cook, stirring occasionally, until the onions brown, about 40 minutes. Be patient!
Wash 2lbs of potatoes and chop into 1 inch cubes. Add potatoes to a pot and cover with water, leaving at least 3 inches from the top of the pot. Add 12 sprigs of thyme, 6 sprigs of rosemary and 2 palm-fulls of salt and set on high heat to boil
Once the water boils, cook the potatoes for 12 to 15 minutes, or until fork tender
Add ½ cup cream and 6 tbsp of butter to a small microwave save dish and heat 30-60 seconds, just until the butter is melted
Once the potatoes are done, strain them and remove the herb stems. Don’t worry about the leaves that get left behind
Add the potatoes, butter and cream back into the pot a mash until they reach your desired consistency. Taste and adjust for salt and then cover with a pot lid to keep warm until the onions are done
To serve: once the onions are done, add some mashed potatoes to your plate and make a well. Place some onions in the well and serve on the side of a main of your choosing!