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!