French Onion Baked Potatoes
Ingredients
- 6 russet potatoes
scrubbed
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. butter
- 2 medium onions
thinly sliced
- 2 sprigs thyme
plus more for garnish
- 1/4 c. red wine
- 1/4 c. flour
- 2 garlic cloves
minced
- 2 c. beef broth
- 3/4 c. shredded Gruyère
Directions
- 1
Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper.
- 2
Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes.
- 3
Meanwhile, make onion soup filling: In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.
- 4
Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper to taste.
- 5
When potatoes are tender, cut a slit lengthwise on the top of the potato, then press ends together to create an opening. Spoon soup into each potato and top with a slice of gruyere. Place on prepared baking sheet and bake until cheese is melted. If you would like more color, broil on high for 1 minute. Garnish with more thyme sprigs and serve.
French Onion Baked Potatoes
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About this Recipe
Imagine all the rich, savory depth of your favorite French onion soup, but nestled inside a perfectly tender, fluffy baked potato. These French Onion Baked Potatoes deliver that comforting flavor experience in an unexpectedly delightful way, transforming a simple spud into something truly special.
What makes this recipe truly shine is the irresistible combination of sweet, deeply caramelized onions, rich beef broth, and earthy thyme, all generously topped with gooey, melted Gruyère. The humble baked potato becomes the perfect vessel, absorbing every bit of that incredible French onion flavor profile. It's a surprisingly straightforward dish that feels wonderfully gourmet.
When you dive into these French Onion Baked Potatoes, expect a symphony of textures and tastes. The potato itself, scrubbed and baked to perfection with olive oil and kosher salt, promises a tender interior and a subtly crisp skin. Inside, you'll find spoonfuls of deeply savory, sweet, and slightly tangy onions that have been slowly cooked down with red wine, garlic, and beef broth, then thickened just enough to cling beautifully. The crowning glory is a generous blanket of bubbly, melted Gruyère, adding a nutty, complex richness that ties all the elements together. This dish offers a hearty, satisfying warmth that's perfect for a cozy evening.
While this recipe is fantastic as is, it's also adaptable. If red wine isn't on hand, you can substitute it with an equal amount of beef broth for similar savory depth. Feel free to experiment with other good melting cheeses like Emmental or Comté if you don't have Gruyère, though Gruyère's distinct nuttiness is highly recommended. For extra herbaceousness, a little fresh rosemary could complement the thyme beautifully.
These French Onion Baked Potatoes are hearty enough to serve as a comforting main course on their own, or they make an incredibly flavorful and satisfying side dish alongside roasted meats or a simple green salad. They're sure to impress with their familiar yet elevated flavors.