French Onion Baked Potatoes
Caramelized onions cooked down with white wine and beef broth are layered into tender baked potatoes, finished with Gruyere, parmesan, and fresh thyme. Rich, savory, and deeply comforting, these French onion baked potatoes are served hot with crisp edges and a soft, cheesy center.
Equipment
- Large Pot
- large skillet
- baking sheet
- Sharp knife
- spoon
- paper towels
Ingredients
- 5 gold potatoes
- 3 onions medium, thinly sliced
- 1 pat butter
- 1 tbsp avocado oil
- ½ tsp seasoned salt
- ½ tsp brown sugar
- 1 thyme sprig
- 2 bay leaves
- ⅓ cup white wine
- ⅓ cup beef broth
- 1 tbsp olive oil for brushing
- 4 oz Gruyere cheese thinly sliced
- ¼ cup Parmigiano Reggiano finely grated
- 1 tsp fresh thyme leaves
- 2 tbsp chives finely chopped, for topping
- ¼ tsp fresh cracked pepper for topping
Instructions
- Boil the Potatoes: Fill a large pot with water and bring to a boil. Add the potatoes and cook until mostly tender, about 30 minutes. Transfer immediately to an ice bath to cool completely, then drain and pat dry with paper towels.5 gold potatoes
- Make the Onion Filling: Heat the butter and avocado oil in a large skillet over medium heat. Add the sliced onions and cook, stirring often, for about 12 minutes until softened and lightly caramelized. Add the seasoned salt and brown sugar and continue cooking for about 5 minutes until deeper in color. Add the thyme sprig, bay leaves, white wine, and beef broth. Cook until the liquid reduces and the onions are well coated and jammy. Remove and discard the thyme sprig and bay leaves.3 onions, 1 pat butter, 1 tbsp avocado oil, ½ tsp seasoned salt, ½ tsp brown sugar, 1 thyme sprig, 2 bay leaves, ⅓ cup white wine, ⅓ cup beef broth
- Prepare and Bake: Preheat the oven to 450°F. Dry and then cut the cooled potatoes in half lengthwise. Use a spoon to gently scoop out a small well in the center of each half. Arrange the potato halves cut side up on a baking sheet and brush lightly with olive oil. Bake for about 15 minutes, until the edges are lightly crisped.1 tbsp olive oil
- Assemble and Finish: Top each potato with a few very thin slices of Gruyere, a spoonful of the onion filling, then add another layer of Gruyere. Finish with Parmigiano Reggiano and a pinch of fresh thyme leaves. Return to the oven and broil just until the cheese is melted and golden. Remove from the oven, finish with chopped chives and some fresh cracked pepper.4 oz Gruyere cheese, ¼ cup Parmigiano Reggiano, 1 tsp fresh thyme leaves, 2 tbsp chives, ¼ tsp fresh cracked pepper
Nutrition
Calories: 389kcal, Carbohydrates: 46g, Protein: 16g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 38mg, Sodium: 694mg, Potassium: 1071mg, Fiber: 6g, Sugar: 6g, Vitamin A: 416IU, Vitamin C: 50mg, Calcium: 413mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.