Step 1: Prepare the Potatoes
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Preheat oven to 400°F (200°C).
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Wash and dry the potatoes, then pierce them with a fork several times.
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Rub with olive oil, sprinkle with salt, and place on a baking sheet.
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Bake for 50–60 minutes, until tender when pierced with a fork.
Step 2: Caramelize the Onions
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While the potatoes bake, heat 2 tablespoons olive oil in a large skillet over medium heat.
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Add sliced onions and cook, stirring occasionally, for 20–25 minutes, until golden brown and caramelized.
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Stir in garlic and thyme, cooking for an additional 2 minutes.
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Pour in broth and simmer until liquid is reduced by half.
Step 3: Assemble the Potatoes
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Remove baked potatoes from oven and let them cool slightly.
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Cut a slit lengthwise across the top and gently squeeze to open.
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Fluff insides with a fork.
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Spoon caramelized onion mixture into each potato and top with shredded Gruyère.
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Return to oven for 10 minutes, until cheese is melted and bubbly.
Step 4: Serve
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Remove from oven, let cool for a few minutes.
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Garnish with fresh thyme or parsley.
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Serve hot and enjoy the cozy flavors of French onion soup—stuffed inside a potato.
Tips & Substitutions
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For a vegetarian version, use vegetable broth instead of beef broth.
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Swap out Gruyère for Swiss, provolone, or mozzarella if desired.
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To make it heartier, add a little cooked shredded beef or chicken to the filling.
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