French onion stuffed potatoes




This combines two things I adore, caramelized onions and potato. I didn't even mention the top with gooey bubbly gruyere cheese...this is comfort food that could pass for fancy! Think about the best part of onion soup marrying a perfectly baked potato.

They're full to the brim with onions and cheese. They are easily a meal with a green salad, but could pair beautifully with a grilled steak or pork chop.


The key to the best caramelized onions is patience. You just cant rush them and get the sweet caramelization of the sugars in the onions, that needs to happen slowly.

I add some sherry to highlight the sweetness and add some nuttiness as well. I seldom make sautéed onions or mushrooms without adding a little sherry. If you don't like sherry you could use brandy or white wine instead.


If you get lucky and have any leftover onions add them to some scrambled eggs with chives or to the next pan sauce you make.


Cheers!


Makes 4 potatoes


French onion soup stuffed potatoes

4 russet potatoes

2 Tb olive oil

2 Tb butter

3 large onions halved and sliced

1 Tb Worcestershire sauce

3/4 cup sherry

1/4 cup chicken or beef stock

5-6 large stems of thyme (I add them in whole it's easy to pull the leftover stem out at the end)

1/4 cup chopped chives

1 1/2 cups grated gruyere cheese


Place potatoes in a bowl drizzle with olive oil and salt and pepper then toss to coat. Put on a baking sheet and place in the oven at 400 an bake for 1 hour.




Melt butter with oil in a sauté pan over medium low heat. Add onions with a little salt and pepper to taste, and let them go stirring often, the process should take 30-45 minutes. When the onions are translucent add the thyme and the Worcestershire sauce, give it a stir and let them keep cooking. Once the onions have a nice caramelization add the sherry and the stock, stir to get up all those yummy brown bits on the bottom of the pan. Let them cook until most of the liquid has evaporated.




When the potatoes are done let them cool enough to handle them. Cut each one down the middle, but don't go all the way through. I like to drizzle a bit of olive oil and give a sprinkle of salt and pepper to each prior to filling.


Put a scoop of the onions in each then a little cheese another scoop of onions and top with cheese. Put them back in the oven for about 10 minutes until the cheese is bubbly and just starting to brown. Sprinkle with chives and enjoy!






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