Preparation

1. Preheat oven to 200° C (400° F).
2. Wrap the potatoes in aluminum foil and roast for 45 to 60 minutes, until they are tender in the middle.
3. Cut the onions in half and slice them finely into 1 to 2 mm strips (1/8 in.).
4. Melt the butter at medium heat in a pot, and add the onions.
5. Cook until the onions are slightly browned, about 5-6 minutes, stirring from time to time.
6. Deglaze with the balsamic vinegar. Let evaporate for one minute, while stirring.
7. Add the chicken bouillon and maple syrup, salt, pepper, bring to a boil, stirring occasionally.
8. Once it has reached a boil reduce the heat to medium-low and simmer until the liquid has almost completely evaporated.
9. Cut the bacon slices into small pieces.
10. Preheat a frying pan over medium-low heat and cook the bacon until it is crisp. Soak up excess grease with paper towel.
11. Cut the potatoes into 1 cm slices and place them so that they overlap each other diagonally in a single row on a long serving plate.
12. Spread the caramelized onions over the potatoes, salt and pepper, then add the sour cream, bacon and chives (or green onions).
13. Place at the centre of the table and let your guests serve themselves with a fork.