Print

French Onion Stuffed Potato: A Delicious & Easy Recipe

Print Recipe

Fluffy baked potatoes stuffed with a creamy Gruyere and Parmesan cheese sauce, infused with caramelized onions, beef broth, and aromatic herbs.

Ingredients

Scale
  • 4 large russet potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 4 cups beef broth
  • 1/2 cup dry red wine (optional, but highly recommended!)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 ounces Gruyere cheese, shredded
  • 2 ounces Parmesan cheese, grated
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare Potatoes: Scrub potatoes, pat dry, and prick with a fork.
  3. Bake Potatoes: Place potatoes directly on the oven rack and bake for 60-75 minutes, or until easily pierced with a fork.
  4. Cool Potatoes: Let potatoes cool for 10-15 minutes.
  5. Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add onions and sugar. Cook over medium-low heat, stirring occasionally, for 30-45 minutes, or until deeply golden brown and caramelized. Season with salt and pepper.
  6. Make Soup Base: Add beef broth, red wine (if using), Worcestershire sauce, thyme, and bay leaf to the skillet with the caramelized onions.
  7. Simmer Soup Base: Bring to a simmer over medium heat, then reduce heat to low and simmer for 15-20 minutes.
  8. Remove Bay Leaf: Remove the bay leaf from the soup base.
  9. Make Cheese Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
  10. Combine Cheese Sauce and Soup Base: Gradually whisk in the French onion soup base, a little at a time, until smooth and creamy.
  11. Simmer Cheese Sauce: Bring the sauce to a simmer over low heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
  12. Add Cheese: Remove from heat and stir in Gruyere and Parmesan cheeses until melted and smooth. Season with salt and pepper.
  13. Cut Potatoes: Carefully cut each potato in half lengthwise.
  14. Scoop Potato Flesh: Use a spoon to scoop out the potato flesh, leaving a 1/4-inch border.
  15. Mash Potato: Place the scooped-out potato flesh in a bowl and mash until smooth.
  16. Combine Potato and Cheese Sauce: Add the cheese sauce to the mashed potato and stir until well combined.
  17. Fill Potatoes: Spoon the cheese and potato mixture back into the potato skins, filling them generously.
  18. Preheat oven to 375°F (190°C).
  19. Bake Stuffed Potatoes: Place the stuffed potatoes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
  20. Garnish and Serve: Garnish with fresh chopped parsley, if desired. Serve immediately.

Notes

  • Cheese Variations: Experiment with Fontina, Swiss, or sharp cheddar.
  • Add-ins: Add cooked bacon, ham, or mushrooms to the cheese and potato mixture.
  • Vegetarian Option: Use vegetable broth instead of beef broth.
  • Make-Ahead Tip: Prepare caramelized onions and cheese sauce ahead of time and store in the refrigerator for up to 2 days. Reheat before assembling.
  • Serving Suggestions: Serve as a side dish or main course with a side salad or roasted vegetables.

Find it online: https://mmmflavors.com/french-onion-stuffed-potato/