Description
Rustic french onion stuffed potatoes blend savory caramelized onions with creamy potato perfection. Rich flavors and hearty ingredients promise a comforting meal you’ll savor with delight.
Ingredients
Scale
- 2 cups Gruyere cheese (grated)
- 1 cup beef broth
- 1/2 cup dry sherry or alternative dry white wine
- 4 large russet potatoes
- 4 medium yellow onions (halved longitudinally and finely sliced)
- 4 tbsps unsalted butter
- 1/2 tsp dried thyme leaves
- Kosher salt (as required)
- Freshly ground black pepper (as required)
Instructions
- Heat the oven to 375°F, preparing for a delectable potato transformation.
- Melt butter in a large skillet over medium-high heat, then introduce thinly sliced onions. Sprinkle kosher salt, black pepper, and dried thyme, allowing onions to soften and caramelize slowly, stirring periodically for even browning.
- Deglaze the skillet with sherry or white wine, scraping up the flavorful browned bits. Pour in beef broth and simmer until liquid reduces dramatically, creating an intense onion sauce (approximately 5-10 minutes).
- Slice potato tops and scoop out inner flesh into a mixing bowl. Fold half of the caramelized onion mixture into the potato flesh, creating a rich, aromatic filling.
- Meticulously stuff each potato shell with the onion-potato blend, positioning them on a baking tray. Crown each potato with remaining onion mixture and generously scatter Gruyere cheese across the top.
- Bake in the preheated oven until cheese melts and turns golden. For extra crispy texture, briefly broil on high heat for about 1 minute, watching carefully to prevent burning.
- Extract from oven and serve immediately while cheese is molten and potatoes remain piping hot.
Notes
- Caramelize onions slowly over medium-low heat to develop deep, rich flavor without burning, which can make them bitter and tough.
- Use a mandoline or sharp knife to slice onions uniformly, ensuring even cooking and consistent texture throughout the dish.
- Select russet potatoes with similar sizes to guarantee consistent baking time and uniform stuffing volume.
- For vegetarian adaptation, replace beef broth with vegetable stock and add mushroom powder to maintain umami depth.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 60 mg