Description
Delicious French Onion Baked Potatoes combine tender, fluffy russet potatoes filled with caramelized sweet onions simmered in beef broth and white apple vinegar, topped with melted Swiss or Gruyere cheese. This comforting dish features rich onion flavors and a crispy cheesy topping, perfect as a hearty side or satisfying main.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Onion Mixture
- 1 large sweet onion, thinly sliced
- 1/4 cup dry white apple vinegar
- 1 tablespoon minced fresh thyme
- 1 cup beef broth
- Salt and pepper to taste
Topping
- 1.5 cups shredded Swiss or Gruyere cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and lightly grease a baking sheet to prepare for baking the potatoes.
- Bake the potatoes: Prick each russet potato several times with a fork. Place them on the prepared baking sheet and bake for 55-60 minutes or until the potatoes are tender all the way through.
- Caramelize the onions: While the potatoes are baking, heat the olive oil and unsalted butter in a skillet over medium heat. Add the thinly sliced sweet onions and cook them slowly for about 20 minutes until golden brown and caramelized, stirring occasionally to prevent burning.
- Deglaze and simmer: Once the onions are caramelized, deglaze the skillet by adding the dry white apple vinegar, scraping up any browned bits from the pan. Stir in the minced fresh thyme and beef broth, then simmer the mixture for 3-5 minutes to let the flavors meld. Season with salt and pepper to taste.
- Prepare the potatoes: When the potatoes are cooked and cool enough to handle, slice them open lengthwise and gently fluff the insides with a fork to create a soft filling bed.
- Assemble and bake again: Spoon the onion mixture generously into each potato, then sprinkle evenly with the shredded Swiss or Gruyere cheese. Return the filled potatoes to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly. Optionally, broil them for 2-3 minutes at the end to achieve a golden, slightly crispy cheese topping.
- Serve: Allow the stuffed potatoes to cool slightly before serving warm, ensuring a perfect balance of melted cheese and flavorful onion filling.
Notes
- To speed up baking, you can microwave the potatoes for 5-7 minutes before baking to reduce oven time.
- For a vegetarian version, substitute beef broth with vegetable broth.
- Use Gruyere for a nuttier flavor or Swiss cheese for a milder taste.
- Caramelizing the onions slowly is key for deep flavor development; avoid high heat to prevent burning.
- Leftover baked potatoes can be reheated in the oven to maintain crispiness.
