Instructions: Melt the butter in a large skillet or dutch oven. Add the oil and heat. Add the onions, stir to coat and reduce the heat to low. Cook the onions, stirring ocassionally, until they turn a deep brown color. Sprinkle with the sugar and continue cooking for a few more minutes, stirring. The onions will take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook until slightly overdone for the best effect.) Drain the potatoes completely, reserving the chicken stock. Mash the potatoes. Add the butter, cut into pieces to melt. Stir the beaten eggs into the 1 cup of sour cream. Add this to the hot potatoes, stirring in quickly to distribute the egg evenly as it cooks in the hot potatoes. Stir in the cream and the dill weed. Add enough of the reserved stock to make a very loose mashed potato consistency. You do not want them to be stiff because they will dry out in the oven.
Grease a casserole dish with butter and add half the potatoes. Spread the carmelized onions in an even layer over the potatoes. Carefully cover the onions with the rest of the potatoes, sealing them in. Finally, cover the top with a layer of the 2 cups of sour cream.
Bake at 350F for 30-35 minutes, or until the top is lightly browned.
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