Saved Recipes
French Onion Baked Potatoes
6 servings
servings5 minutes
active time1 hour 30 minutes
total timeIngredients
6 russet potatoes, scrubbed
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tbsp. butter
2 medium onions, thinly sliced
2 sprigs thyme, plus more for garnish
1/4 c. red wine
1/4 c. flour
2 garlic cloves, minced
2 c. beef broth
3/4 c. shredded Gruyère
Directions
Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper.
Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes.
Meanwhile, make onion soup filling: In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.
Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper to taste.
When potatoes are tender, cut a slit lengthwise on the top of the potato, then press ends together to create an opening. Spoon soup into each potato and top with a slice of gruyere. Place on prepared baking sheet and bake until cheese is melted. If you would like more color, broil on high for 1 minute. Garnish with more thyme sprigs and serve.
Nutrition
Serving Size
-
Calories
389
Total Fat
14 g
Saturated Fat
6 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
25 mg
Sodium
938 mg
Total Carbohydrate
50 g
Dietary Fiber
4 g
Total Sugars
4 g
Protein
12 g
6 servings
servings5 minutes
active time1 hour 30 minutes
total time