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French Onion Stuffed Potatoes Recipe

French Onion Stuffed Potatoes Recipe


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4.5 from 28 reviews

  • Total Time: 1 hour 25 minutes
  • Yield: 4 1x

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

  1. 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.
  2. 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.
  3. While potatoes roast, melt butter and olive oil in a heavy-bottomed skillet over medium-low heat, creating a smooth cooking base.
  4. Add sliced onions to the skillet, incorporating sugar, salt, and pepper to enhance caramelization process.
  5. Slowly cook onions, stirring occasionally, allowing them to transform into a rich, deep golden-brown color over 25-30 minutes.
  6. Pour beef broth into the skillet, gently scraping accumulated browned bits from the pan’s surface and allowing liquid to completely reduce.
  7. Remove potatoes from oven and carefully slice off the top third, creating a boat-like opening for filling.
  8. Gently scoop out the soft potato interior, leaving a thin layer against the skin to maintain structural integrity.
  9. Mash the extracted potato flesh, blending in half the cheese and half the caramelized onions until smooth and well-incorporated.
  10. Refill potato shells with the creamy mixture, ensuring even distribution.
  11. Crown the stuffed potatoes with remaining caramelized onions and cheese for maximum flavor.
  12. Return potatoes to the oven and bake for an additional 12-15 minutes until cheese melts and develops a slightly crispy texture.
  13. 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