Description
These French onion baked potatoes take the classic flavors of French onion soup and combine them with perfectly baked potatoes. With caramelized onions, rich broth, and melted Gruyère cheese, they make a hearty and comforting side dish or satisfying vegetarian main course. The combination of tender potato, sweet onions, and creamy cheese creates a balanced and irresistible dish.
Ingredients
four large baking potatoes, russet or Yukon Gold work well
two tablespoons olive oil, plus extra for brushing
two large onions, thinly sliced
one teaspoon sugar
one teaspoon salt, divided
one half teaspoon black pepper
one half teaspoon dried thyme
one half cup beef broth or vegetable broth for a vegetarian option
one cup Gruyère cheese, shredded, or Swiss cheese
one fourth cup fresh parsley, chopped, optional, for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Wash and dry the potatoes thoroughly. Poke each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with a small amount of olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet. Bake for fifty to sixty minutes, or until the skins are crisp and the insides are tender.
While the potatoes are baking, heat two tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and sprinkle with sugar. Cook the onions, stirring occasionally, for twenty to twenty-five minutes, until they are deeply caramelized and golden brown. Stir in the dried thyme, remaining salt, and black pepper. Deglaze the skillet by adding the beef or vegetable broth and simmer for an additional two to three minutes until the liquid reduces slightly.
Once the potatoes are fully cooked, remove them from the oven and let them cool slightly. Slice each potato lengthwise down the center, being careful not to cut all the way through. Gently fluff the insides of the potatoes with a fork to create space for the filling.
Evenly divide the caramelized onion mixture among the potatoes, spooning it into the center openings. Top each potato generously with shredded Gruyère cheese.
Return the stuffed potatoes to the oven and bake for an additional ten minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove the potatoes from the oven and garnish with freshly chopped parsley. Serve warm as a flavorful side dish or pair with a fresh salad for a complete meal.
Notes
For best results, allow the onions to caramelize slowly, stirring occasionally to prevent burning. Gruyère provides a rich, nutty flavor, but Swiss cheese can be used as a substitute. To make this recipe vegetarian, simply use vegetable broth instead of beef broth. These potatoes reheat well and can be prepared in advance, making them ideal for meal prep or entertaining.