Of course! French Onion Baked Potatoes are a fantastic mash-up of two classic comfort foods. They take the humble baked potato and elevate it with the deeply savory, cheesy, and aromatic flavors of French onion soup.
Here is a detailed recipe, complete with tips for the best results.
French Onion Baked Potatoes
This recipe transforms a simple baked potato into a rich, gourmet-style side dish or even a main course.
Yield: 4 servings Prep Time: 15 minutes Cook Time: 1 hour 15 minutes
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Ingredients
For the Potatoes:
· 4 large russet potatoes (about ½ lb each), scrubbed clean and dried
· 1 tablespoon olive oil
· Kosher salt
For the French Onion Topping:
· 3 tablespoons unsalted butter
· 2 large yellow onions, thinly sliced
· 1 teaspoon fresh thyme leaves (or ½ tsp dried)
· 1 teaspoon sugar (helps with caramelization)
· Salt and freshly ground black pepper
· ¼ cup dry white wine (like Sauvignon Blanc), beef broth, or sherry (optional but recommended for depth)
· 1 cup beef broth (use mushroom broth for vegetarian)
· 1 teaspoon Worcestershire sauce (optional, for extra umami)
For the Cheesy Finish:
· 1 ½ cups shredded Gruyère cheese (the classic choice! Swiss or Comté work too)
· ¼ cup grated Parmesan cheese
· 2 tablespoons chopped fresh chives or parsley for garnish
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Instructions
1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Prick the potatoes all over with a fork. Rub them with the olive oil and sprinkle generously with kosher salt. Place them directly on the oven rack (with a baking sheet on the rack below to catch any drips) and bake for 50-60 minutes, or until the skins are crisp and the insides are tender when pierced with a knife.
2. Caramelize the Onions: While the potatoes bake, melt the butter in a large skillet or Dutch oven over medium heat. Add the sliced onions and stir to coat. Cook for about 10 minutes, stirring occasionally, until they begin to soften. Stir in the sugar, thyme, a pinch of salt, and pepper.
· Reduce the heat to medium-low. Continue cooking, stirring every 5-10 minutes, for 30-45 minutes until the onions are deeply golden brown, soft, and sweet. Be patient—this step cannot be rushed!
3. Deglaze the Pan: Once the onions are caramelized, increase the heat to medium. If using, add the white wine (or broth/sherry) and scrape up any browned bits from the bottom of the pan. Let it simmer until mostly evaporated. Add the beef broth and Worcestershire sauce (if using) and simmer for another 3-5 minutes until the liquid has reduced slightly and the mixture is saucy but not soupy. Season to taste with salt and pepper. Remove from heat.
4. Assemble: Once the potatoes are done, carefully remove them from the oven. Increase the oven temperature to 450°F (230°C). Slice each potato open lengthwise and fluff the insides with a fork. Season the inside with a little salt and pepper.
· Divide the caramelized onion mixture evenly among the four potatoes, piling it on top.
· Generously top the onions with the shredded Gruyère and a sprinkle of Parmesan.
5. Brown the Cheese: Return the assembled potatoes to a baking sheet and place them back in the hot oven for 5-10 minutes, or until the cheese is completely melted, bubbly, and starting to brown in spots.
6. Serve: Garnish with fresh chives or parsley. Serve immediately while hot and gooey!
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Chef’s Notes & Tips for Success
· The Potato: Russets are best for baking due to their starchy, fluffy texture. For an extra-crispy skin, make sure to rub them well with oil and salt.
· Caramelization is Key: Don’t rush the onions. Cooking them low and slow is what develops their incredible sweet and savory flavor. If they start to stick or burn, add a tablespoon of water to the pan and scrape the bits up.
· Shortcut Option: While homemade is best, you can use a high-quality store-bought caramelized onion jam or chutney in a pinch. Warm it up with a few tablespoons of beef broth to make it saucy.
· Make it a Meal: Serve these as a spectacular side dish with steak, roast chicken, or a simple green salad. For a vegetarian version, use rich mushroom broth instead of beef broth.
· Make Ahead: You can bake the potatoes and caramelize the onions up to 2 days in advance. Store separately in the fridge. Assemble and bake when ready to serve, adding a few extra minutes to the final baking time since everything will be cold.
Enjoy your incredibly delicious and comforting creation