french onion twice baked potato

another throwback

resharing this banger of a side dish in preparation for Thanksgiving!

TOTAL TIME: 1 1/2 hours

SERVES: 4

grocery list and printable version

twice baked french onion potatoes

1.01MB ∙ PDF file

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Chef’s knife
Cutting board (not my exact one but very similar)
Large fry pan
Tongs

For the caramelized onions:

• 2 tbsp butter

• 2 tbsp olive oil

• 2 yellow onions

• 3 cloves garlic

• 1 tbsp fresh thyme

• 1/2 tbsp balsamic vinegar

• 1 cup beef stock (or better than beef boullion for vegetarians)

For the rest:

• 4 large russet potatoes

• 2 tbsp heavy cream

• 1 cup shredded gouda/gruyere

1. Bake your potatoes. Preheat oven to 400F. Wash and dry potatoes. Poke a couple small holes in each potato with a fork. Rub each with a bit of olive oil and sprinkle with salt and bake for 30-45 minutes until you can easily pierce with a fork.

2. Caramelize your onions. Thinly slice onions from root to stem. Heat a large aluminum or cast iron frying pan *just don't use nonstick* over medium heat and warm 2 tbsp oil and 2 tbsp butter. Add onions to pan and mix. Cook for 5 minutes, then add a pinch of salt. Cook down for 25-35 minutes until onions are deeply golden brown, stirring every 5 minutes but leaving enough time between stirs to get brown. If they are starting to burn or brown to quickly, turn down heat slightly.

3. Finish your onions. Once onions are deeply golden brown, turn heat back up to medium high. Add 1 tbsp minced garlic and 1 tbsp fresh thyme and cook for 1 minute. Add 1 cup beef stock and mix well, then add 1/2 tbsp balsamic vinegar. Bring to a simmer and cook until most of the liquid is gone - about 3 minutes.

4. Load your potatoes. Take your baked potatoes and slice the top 1/4 off lengthwise with a serrate knife. Discard top or save for potato skins. Scoop out inside into a bowl, being careful not to rip the skin. Add caramelized onions, 2 tbsp heavy cream, and 1/2 cup shredded gouda or gruyere and mix well. Re-stuff potatoes, so the stuffing is slightly sticking out the top. You can stop here if you are prepping these in advance. Bake for 10 minutes. (If reheating - bake for 20 minutes). Remove from oven and top each potato with remaining shredded gouda/gruyere and bake until cheese is golden brown. Top with fresh thyme and enjoy.

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Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!