You could make a basic baked potato, sure. Or, you could take all of the things that make French Onion Soup great – sweet, savory, brothy caramelized onions, nutty Gruyere cheese – and tuck it into a baked potato and make it SO much more than basic. I think I’ll go with the latter, thank you very much. While these stuffed baked potatoes are maybe a bit much for every day, they’re so well worth the small amount of effort they take. A fluffy potato turns out to be a natural companion to rich and hearty French onion flavor, making for one seriously yummy mashup.
Serves 4; 10 minutes prep, 30 minutes cook time
- 4 large baked potatoes
- 4 tablespoons butter
- 4 onions, halved and thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 cup sherry or dry white wine
- 1 cup beef stock
- 2 cups Gruyere cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 375°F.
- In a large skillet over medium-high heat, melt butter. Add onions and season with salt and pepper and thyme. Cook slowly until very soft and caramel colored, stirring occasionally.
- Deglaze pan with sherry or wine, then add stock and bring to a low boil. Let cook until liquid is nearly gone, 5-10 minutes.
- Meanwhile, cut the top third off of each potato and scoop the flesh into a medium bowl. Add half of the onion mixture to the potato flesh and stir to combine.
- Refill each potato shell and place on a baking sheet. Top with remaining onions and gruyere cheese.
- Bake until cheese has melted. For more color, broil on high for 1 minute. Enjoy!