Description
Golden-brown French onion stuffed potatoes deliver a mouthwatering fusion of classic comfort and gourmet flair. Caramelized onions, melted cheese, and crispy potato skins merge into one irresistible dish you’ll crave again and again.
Ingredients
Scale
Potatoes:
- 4 large russet potatoes, scrubbed clean
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons (30 milliliters) olive oil
Onion and Broth Mixture:
- 2 large yellow onions, thinly sliced
- 2 tablespoons (28 grams) unsalted butter
- 1 tablespoon (15 milliliters) olive oil
- ½ teaspoon salt
- ¼ teaspoon sugar (optional, for faster caramelization)
- ¼ cup (60 milliliters) beef broth (or vegetable broth for a vegetarian version)
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
Cheese and Garnish:
- 1 cup (100 grams) shredded Gruyere or Swiss cheese (substitute mozzarella if needed)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the potatoes by puncturing them with a fork and massaging with olive oil, then generously seasoning with salt and pepper. Roast directly on the oven rack at 400F (200C) for approximately 50-60 minutes until completely tender.
- Create caramelized onions by melting butter and olive oil in a large skillet over medium heat. Introduce sliced onions with salt and optional sugar, stirring consistently for 25-30 minutes until achieving a rich golden color. Moderate heat if browning occurs too rapidly.
- Incorporate broth, thyme, and garlic powder into the caramelized onions, simmering for 2-3 minutes until liquid substantially reduces. Remove from heat and set aside.
- Once potatoes cool slightly, carefully slice lengthwise and delicately excavate the interior, maintaining a thin potato shell. Transfer potato flesh to a mixing bowl.
- Blend scooped potato with half the caramelized onions and a portion of cheese. Enhance with additional seasoning to taste, ensuring balanced flavor profile.
- Generously refill potato shells with the onion-potato mixture, creating slight mounds. Distribute remaining caramelized onions and sprinkle additional cheese across the surface.
- Position stuffed potatoes on a baking sheet and activate broiler. Cook for 3-5 minutes until cheese transforms into a bubbling, golden-brown topping.
- Optionally garnish with freshly chopped parsley and serve immediately while maintaining optimal warmth and texture.
Notes
- Select starchy potatoes like Russet or Idaho for the best fluffy interior and crispy skin when baking.
- Use a mandoline or sharp knife to slice onions uniformly, ensuring even caramelization and consistent texture throughout the dish.
- Consider adding a splash of white wine during onion caramelization to enhance depth of flavor and create a more complex taste profile.
- Experiment with different cheese varieties like Gruyère, Emmental, or a blend of sharp cheddar for richer, more nuanced cheese notes in the stuffed potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 40 mg