Transform Your Potatoes: Try This French Onion Soup Baked Potato Recipe

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If you're a fan of the rich, savory flavors of French Onion Soup and have a soft spot for baked potatoes, this dish combines the best of both worlds. French Onion Soup Baked Potatoes are an indulgent yet comforting dish that takes the humble spud to new gourmet heights. With buttery caramelized onions, a splash of sherry, and a gooey Gruyere cheese topping, this recipe is a showstopper perfect for dinner parties or just a cozy night at home.

Imagine the satisfying crunch of a perfectly baked russet potato, the velvety interior mixed with sweet caramelized onions and nutty Gruyere cheese. This dish packs the essence of the classic French Onion Soup while giving it a whole new identity, served in a delicious potato shell. It’s the kind of dish that offers layers of flavor and texture, from the creamy potato filling to the melted cheese on top, making it impossible to resist.

Whether you’re hosting friends or want to treat yourself to a restaurant-quality dish at home, these baked potatoes will elevate your meal and leave everyone asking for seconds.

Recipe: French Onion Soup Baked Potatoes

Ingredients:

• 4 large russet potatoes
• 4 tablespoons unsalted butter
• 4 medium yellow onions, halved and finely sliced
• 1/2 teaspoon dried thyme leaves
• 1/2 cup dry sherry or white wine
• 1 cup beef broth
• 2 cups Gruyere cheese, grated
• Kosher salt and freshly ground black pepper

Instructions:

1. Preheat the Oven:
2. • Set your oven to 375°F (190°C).
3. Caramelize the Onions:
4. • Melt the butter in a large skillet over medium heat.
   • Add the finely sliced onions, seasoning with kosher salt, black pepper, and dried thyme.
   • Cook the onions slowly for about 15-20 minutes, stirring occasionally, until they become soft and golden brown.
5. Deglaze the Pan:
6. • Pour the sherry or white wine into the skillet, scraping up any bits stuck to the pan.
   • Add the beef broth, bringing the mixture to a gentle boil. Continue cooking until the liquid is mostly absorbed, about 5-10 minutes.
7. Prepare the Potatoes:
8. • While the onions cook, slice the top third off each baked russet potato and scoop out the inner flesh into a bowl.
   • Mix the potato flesh with half of the caramelized onions.
9. Stuff the Potatoes:
10. • Fill each potato shell with the potato-onion mixture.
    • Top the stuffed potatoes with the remaining caramelized onions, then cover with a generous amount of grated Gruyere cheese.
11. Bake:
12. • Place the stuffed potatoes on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbling.
13. Serve:
14. • Garnish with fresh thyme if you like, and enjoy these warm, flavorful French Onion Soup Baked Potatoes.

These stuffed potatoes are a perfect balance of flavors—the deep, rich taste of caramelized onions, the sharp, nutty Gruyere, and the tender baked potato. This dish is sure to please both potato lovers and French Onion Soup enthusiasts alike. Not only does it look beautiful on the plate, but each bite is a comforting reminder of the classic flavors you love, wrapped up in a delicious and satisfying package.

Serve it with a light green salad or as a hearty side to a simple roast chicken, and watch these baked potatoes steal the show.

The French Onion Soup Baked Potatoes recipe is an exciting twist on two classic comfort foods, merging the rich, caramelized onion flavors of French Onion Soup with the hearty goodness of baked potatoes. This dish combines tender baked russet potatoes, sweet onions cooked down with thyme and dry sherry, and a topping of melted Gruyere cheese, creating a luxurious yet simple meal.

The recipe starts by slow-cooking onions in butter until deeply caramelized, which gives the dish its signature sweet and savory flavor. After adding sherry or wine to deglaze, beef broth enhances the richness, creating a thick and flavorful base. This mixture is then combined with the scooped-out potato flesh, stuffed back into the crispy potato skins, and topped with more onions and Gruyere before baking until the cheese melts into a golden, bubbly topping.

This recipe provides a gourmet take on baked potatoes, ideal for any occasion where you want to impress with minimal effort. It’s also versatile—you can switch out Gruyere for Swiss or Emmental cheese, and replace beef broth with vegetable broth for a vegetarian version​(The Kitchn)​(Kathleen's Cravings)​(The Curious Plate).