Description
French Onion Baked Potatoes combine the comforting flavors of caramelized onions and melted Gruyère cheese atop tender baked russet potatoes, creating a delicious vegetarian main or side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tbsp olive oil
Caramelized Onion Topping
- 2 tbsp unsalted butter
- 2 large yellow onions, thinly sliced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup beef broth (or vegetable broth for vegetarian version)
Toppings
- 1 1/2 cups shredded Gruyère or Swiss cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly, then pierce each potato several times with a fork. Rub each potato with a bit of olive oil to ensure crisp skin when baked.
- Bake the potatoes: Place the prepared potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they are fork-tender and cooked through.
- Caramelize the onions: While the potatoes bake, heat the remaining olive oil and unsalted butter in a large skillet over medium heat. Add the thinly sliced onions along with salt, pepper, and thyme. Cook slowly, stirring often, for 25 to 30 minutes until the onions turn golden brown and become deeply caramelized.
- Deglaze and simmer: Pour in the beef or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Allow the mixture to simmer until most of the liquid has been absorbed, intensifying the onion flavor.
- Prepare potatoes for stuffing: Once baked, remove the potatoes from the oven and carefully make a slit down the center of each. Gently fluff the inside flesh with a fork to create space for the filling.
- Assemble stuffed potatoes: Spoon generous portions of the caramelized onion mixture into each potato cavity. Top the filling with shredded Gruyère or Swiss cheese evenly over each stuffed potato.
- Melt the cheese: Place the filled potatoes on a baking sheet and return them to the oven for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from the oven, garnish with freshly chopped parsley if desired, and serve warm for a hearty and flavorful dish.
Notes
- For extra richness, stir a spoonful of sour cream or Greek yogurt into the fluffed potato before adding the onion mixture and cheese.
- These baked potatoes make for a great hearty side or can be enjoyed as a satisfying vegetarian main dish.
- Using vegetable broth instead of beef broth makes this recipe suitable for vegetarians.
