←
→

French Onion Baked Potatoes

Posted on 8 Jan, 2025 - By

Baked potatoes topped with butter, sour cream, Frenched onions, and Gruyère cheese.

French Onion Baked Potatoes

Servings: 4

Cook time: 1hr. 20 mins

Ingredients:

  • 4 large / russet potatoes (about 12 ounces each), scrubbed and patted dry
  • 1 Tblsp / olive oil
  • 1 tsp / kosher salt, plus more to taste
  • 1/2 tsp / black pepper, plus more for garnish
  • 1/4 cup / salted butter, softened
  • 1/4 cup / sour cream
  • Frenched Onions, warmed (Recipe follows)
  • 4 ounces / Gruyère cheese, shredded (about 1 cup)
  • Thyme leaves, for garnish
  • Frenched Onions Recipe
  • 1 Tblsp / olive oil
  • 2 lbs / yellow onions (about 4 onions), thinly sliced
  • 1/2 tsp / kosher salt
  • 1.4 tsp / black pepper
  • 1 to 2 Tblsp / water, as needed
  • 2 Tblsp / unsalted butter
  • 2 Tblsp / dry sherry
  • 1/2 tsp / beef stock paste (such as Better Than Buillon Roasted Beef Base)

Instructions:

  1. Preheat oven to 400°F. Prick each potato all over using a fork. Rub potatoes evenly with oil and sprinkle with salt and pepper. Place potatoes directly on oven rack, and place a sheet of aluminum foil on lower rack to catch any drips. Roast until a paring knife inserted into potatoes meets no resistance, about 1 hour. Remove potatoes from oven and transfer to a small rimmed baking sheet lined with foil; let cool 5 minutes
  2. Cut a lengthwise slit down center of each potato about three-fourths of the way through; squeeze sides to open potato. Season inside of potato to taste with additional salt, and top with evenly divided butter, sour cream, Frenched onions, and Gruyère.
  3. Preheat broiler with oven rack about 5 inches from heat source. Broil potatoes until Gruyère is melted and just starting to brown, 1 to 3 minutes. Garnish with thyme leaves and additional black pepper. Serve hot
  4. FRENCHED ONIONS RECIPE
  5. Heat oil in a large nonstick skillet over medium. Add onions; cover and cook, stirring occasionally, until softened and starting to brown, about 20 minutes. Stir in salt and pepper. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until onions are very soft and dark golden, 30 to 40 minutes, stirring in 1 to 2 tablespoons water as needed if pan bottom gets too dark.
  6. Stir in butter, sherry, and beef bouillon paste. Cook, stirring often, until butter melts and sherry evaporates, about 2 minutes.