French Onion Baked Potatoes
Throughout the winter, our go-to comfort food is soup. The classic French onion soup, with its cozy and rich flavors, frequently graces our table and has become a weekly favorite. However, when we yearn for a heartier option and set aside the soup bowls, we rely on the trusty potato to transform this staple into a filling and satisfying comfort food we can't resist.Ideal for both weeknight dinners and easy appetizers, these cheesy and soupy potatoes can do it all. To make a substantial meal, opt for large russet potatoes. If you prefer to serve them as hors d'oeuvres, choose smaller varieties like fingerling or Yukon Gold potatoes. Either way, these delightful creations will surely hit the spot and become a new favorite during the winter months.
Ingredients
- 6 russet potatoes, scrubbed
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
FOR THE SOUP
- 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
Instructions
- 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
Calories: 389kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 6gCholesterol: 25mgSodium: 938mgPotassium: 1297mgFiber: 4gSugar: 4gCalcium: 197mgIron: 3mg
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