Description
French Onion Stuffed Potatoes combine the comforting elements of baked potatoes with the rich flavors of French onion soup. This dish features tender baked potatoes filled with caramelized onions and topped with melted Gruyère cheese, making it a hearty and satisfying meal.
Ingredients
Units
Scale
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 4 medium yellow onions, halved and thinly sliced
- 1/2 teaspoon dried thyme leaves
- 1/2 cup dry sherry or dry white wine
- 1 cup beef broth
- 2 cups Gruyère cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Bake the Potatoes:
- Preheat the oven to 375°F (190°C).
- Wash and scrub the russet potatoes. Pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack and bake for approximately 60-75 minutes, or until tender.
- Caramelize the Onions:
- While the potatoes are baking, melt the unsalted butter in a large skillet over medium heat.
- Add the thinly sliced onions to the skillet. Season with kosher salt, freshly ground black pepper, and dried thyme leaves.
- Cook the onions slowly, stirring occasionally, until they become soft and caramelized, achieving a deep golden-brown color. This process may take 25-30 minutes.
- Deglaze the Pan:
- Pour the dry sherry or white wine into the skillet to deglaze, scraping up any browned bits from the bottom.
- Allow the mixture to simmer until the liquid is nearly evaporated.
- Add Beef Broth:
- Add the beef broth to the skillet and bring to a low boil.
- Let the mixture cook until the liquid is almost gone, concentrating the flavors.
- Prepare the Potatoes:
- Once the baked potatoes are cool enough to handle, cut the top third off of each potato.
- Carefully scoop out the flesh into a medium bowl, leaving a thin layer to maintain the potato’s structure.
- Mix the Filling:
- Add half of the caramelized onion mixture to the scooped-out potato flesh. Stir to combine, creating a cohesive filling.
- Stuff the Potatoes:
- Refill each potato shell with the filling mixture, mounding it slightly.
- Place the stuffed potatoes on a baking sheet.
- Top each potato with the remaining caramelized onions and a generous amount of grated Gruyère cheese.
- Bake Again:
- Return the baking sheet to the oven and bake until the cheese has melted and is bubbly, about 10-15 minutes.
- For a more golden top, you can broil on high for an additional 1-2 minutes, keeping a close watch to prevent burning.
- Serve:
- Remove from the oven and let the potatoes cool for a few minutes before serving.
- Enjoy your French Onion Stuffed Potatoes as a hearty main course or a flavorful side dish.
Notes
- Make-Ahead: You can prepare the stuffed potatoes up to the final baking step, then refrigerate. When ready to serve, bake in a preheated oven until heated through and the cheese is melted.
- Variations: For a vegetarian version, substitute beef broth with vegetable broth. If Gruyère cheese is unavailable, Swiss or Emmental cheese are good alternatives.
- Storage: Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.