PREP TIME: 5 mins | TOTAL TIME: 1 hr 30 mins | YIELDS: 8 servings
These French Onion Baked Potatoes are the best potatoes I’ve ever made! Insanely good and super easy to throw together. Stuffed potatoes with melty cheese goodness and a rich and hearty French onion flavor. These potatoes are seriously the best!
Ingredients
Extra-virgin olive oil
6 russet potatoes, scrubbed
Freshly ground black pepper
Kosher salt
SOUP:
2 medium onions, thinly sliced
2 tablespoons butter
2 sprigs thyme, plus more for garnish
¼ cup flour
¼ cup red wine
2 garlic cloves, minced
8 slices Gruyere cheese
2 cups beef broth
How to make French Onion Baked Potatoes
Step 1: Prepare the oven. Preheat it to 350 degrees. Using parchment paper, line a small baking sheet. With a fork, pierce the potatoes, then rub them with oil and generously sprinkle with salt and pepper.
Step 2: Place in the preheated oven and bake for about 1 hour to 1 hour 30 minutes until the potatoes are easily pierced with a fork.
Step 3: To make the soup filling, melt the butter in a large pot over medium heat. Add the onions and thyme once the butter has melted, and season with salt and pepper. Cook for about 20 minutes until the onions have softened and caramelized, stirring often.
Step 4: Take the thyme out and pour in the wine. Bring everything to a simmer and cook the wine until mostly evaporated. Then, stir in the flour and garlic. Continue to cook for another 2 to 3 minutes until the garlic is aromatic. Next, pour in the broth and bring everything to a simmer. Allow the mixture to simmer for about 5 minutes until slightly thickened. To taste, season with extra salt and pepper.
Step 5: Cut a slit lengthwise on top of the tender potatoes, pressing the ends to make an opening. Into each potato, spoon the soup and top each with a slice of Gruyere. On the prepared baking sheet, place the potatoes and bake in the preheated oven until the cheese has melted. If desired, broil for a minute on high to get more color.
Step 6: Remove from the oven when done, and garnish the potatoes with extra thyme sprigs. Enjoy!