Description
Comfort meets elegance in these French Onion Stuffed Potatoes, blending rustic French countryside flavors with hearty potato goodness. Rich caramelized onions and melted gruyère cheese create a luxurious twist on classic potato sides you’ll crave again and again.
Ingredients
Scale
Vegetables:
- 4 large russet potatoes
- 3 medium onions, thinly sliced
Dairy and Cheese:
- 3 tablespoons (45 milliliters) butter
- 1 cup (240 milliliters) shredded Gruyere cheese (or Swiss cheese)
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon (5 milliliters) sugar
- 1 teaspoon (5 milliliters) salt
- 1/2 teaspoon (2.5 milliliters) pepper
- 1/2 cup (120 milliliters) beef broth (or vegetable broth for vegetarian option)
- 2 tablespoons (30 milliliters) chopped parsley (optional, for garnish)
Instructions
- Heat the oven to 400°F (200°C) and prepare potatoes by washing thoroughly and piercing with a fork to allow steam to escape during baking.
- Bake potatoes directly on the oven rack for approximately 55 minutes until they feel soft when gently squeezed and the skin turns crispy and golden.
- While potatoes roast, melt butter and olive oil in a heavy-bottomed skillet over medium-low heat, creating a smooth cooking base.
- Add sliced onions to the skillet, incorporating sugar, salt, and pepper to enhance caramelization process.
- Slowly cook onions, stirring occasionally, allowing them to transform into a rich, deep golden-brown color over 25-30 minutes.
- Pour beef broth into the skillet, gently scraping accumulated browned bits from the pan’s surface and allowing liquid to completely reduce.
- Remove potatoes from oven and carefully slice off the top third, creating a boat-like opening for filling.
- Gently scoop out the soft potato interior, leaving a thin layer against the skin to maintain structural integrity.
- Mash the extracted potato flesh, blending in half the cheese and half the caramelized onions until smooth and well-incorporated.
- Refill potato shells with the creamy mixture, ensuring even distribution.
- Crown the stuffed potatoes with remaining caramelized onions and cheese for maximum flavor.
- Return potatoes to the oven and bake for an additional 12-15 minutes until cheese melts and develops a slightly crispy texture.
- Optional: Garnish with fresh chopped parsley for a bright, herbal finish and serve immediately while hot and aromatic.
Notes
- Caramelize onions slowly to develop rich, deep flavor without burning them by maintaining medium-low heat and stirring consistently.
- Choose starchy potatoes like Russet for fluffy interior and crisp skin that holds stuffing perfectly.
- Consider vegetarian adaptation by replacing beef broth with vegetable broth and adding extra herbs for depth.
- Prep ingredients beforehand to streamline cooking process and ensure smooth execution of complex dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 30 mg