Cheesy French Onion Stuffed Potatoes – Get ready for the ultimate comfort food with these Cheesy French Onion Stuffed Potatoes. Picture tender baked potatoes loaded with caramelized onions, melty Gruyere cheese, and a hint of thyme, all baked to perfection. This recipe is perfect for when you want something hearty yet refined.
The first time I made these, it was a chilly evening, and I wanted something cozy but a little more special than my usual baked potatoes. My husband took one bite, and his eyes lit up. “This tastes like French onion soup and a baked potato had a delicious baby,” he said. My child, who usually avoids anything with onions, even asked for seconds. It’s now one of those dishes we make when we want a little extra indulgence.
What makes this Cheesy French Onion Stuffed Potatoes truly special?
These stuffed potatoes bring together the most pleasing of both worlds: the convenience of a baked potato and the rich, savory flavors of French onion soup. The caramelized onions add a deep, sweet flavor, while the Gruyere cheese melts into gooey perfection. The sherry or dry white wine and beef stock add a whiff of sophistication that elevates this from an everyday dish to a gourmet experience. It’s warm, cheesy, and ideal for cozy nights.
What You Need To Make This Cheesy French Onion Stuffed Potatoes Recipe?
Baked Potatoes: You’ll want to go for large Russets. They’re the best for that fluffy, comforting texture when baked. Plus, they hold up well when you scoop them out and restuff them.
Butter: This is where the richness kicks in. It helps the onions caramelize into that golden, sweet magic we all love. Don’t skimp on it!
Onions: Go with yellow onions for the best results. They caramelize beautifully and get that deep, sweet flavor. Just be patient—slow and steady wins this race.
Dried Thyme: Just a sprinkle does the trick. It adds a subtle earthy flavor that pairs perfectly with the onions and cheese.
Sherry or Dry White Wine: This is what gives the filling that fancy touch. It deglazes the pan and brings a nice tang that cuts through the richness.
Beef Stock: Adds that savory, umami flavor that takes the dish from good to great. If you’re going the vegetarian route, use a hearty veggie stock instead.
Gruyere Cheese: The MVP of this recipe. Gruyere melts like a dream and has a nutty, slightly sweet taste that plays so well with the caramelized onions.
Steps To Make Cheesy French Onion Stuffed Potatoes:
Turn on your oven to 375°F and give your baking sheet a quick prep—a little grease or parchment paper will do the trick.
Grab a large skillet and set it over medium-high heat. Melt the butter, then toss in the sliced onions. Sprinkle with salt, pepper, and thyme. Let them cook nice and slow, stirring now and then, until they turn golden and caramelized—this takes about 15-20 minutes, so be patient.
Pour in the sherry or white wine to deglaze the pan, scraping up any tasty bits stuck to the bottom. Add the beef stock and bring it to a low boil. Let it simmer for 5-10 minutes, or until most of the liquid has cooked off.
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While the onions are doing their thing, cut the top third off each baked potato and scoop out the insides into a bowl, leaving enough potato in the skin to keep it sturdy.
Mix half of the caramelized onion mixture into the potato flesh and give it a good stir. Spoon this mixture back into the potato shells.
Place the stuffed potatoes on your baking sheet. Pile the remaining caramelized onions on top and cover with the grated Gruyere cheese.
Pop them in the oven and bake until the cheese is melted and bubbly, about 10 minutes. For an extra golden finish, broil on high for 1 minute—just watch closely so they don’t burn.
Let them cool for a few minutes before digging in. Enjoy every cheesy, oniony bite!
Tip:
Want these stuffed potatoes to have that wow factor? After you’ve piled on the cheese, switch your oven to broil for the last minute or so. It’ll give you that perfect, crispy, golden-brown top that’s irresistible. Just stay close and keep an eye on them so they don’t go from golden to charred in a heartbeat. And if you’re feeling adventurous, sprinkle a little extra thyme or a dash of smoked paprika before broiling for an added layer of flavor.
Frequently Asked Questions:
Can I make these ahead of time?
Yes, you totally can! Prep everything up to the baking step and store the stuffed potatoes in the fridge. When it’s dinner time, just pop them in the oven and add a few extra minutes to make sure they’re heated through.
What if I don’t have Gruyere cheese?
No worries! You can use Swiss cheese or even a combo of mozzarella and a bit of Parmesan. They’ll still be melty and delicious.
How can I make these vegetarian?
Super easy! Just swap out the beef stock for a hearty vegetable stock. You’ll still get all those deep, savory flavors without the meat.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy French Onion Stuffed Potatoes
Ingredients
- 4 large baked potatoes
- 4 tbsp butter
- 4 onions halved and thinly sliced
- 1/2 tsp dried thyme
- 1/2 c sherry or dry white wine
- 1 c beef stock
- 2 c Gruyere cheese grated
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F.
- Warm up the butter in a large skillet over medium-high heat until it’s nice and melted, ready to coat the onions with that rich, golden goodness. Add the sliced onions, a pinch of salt, some black pepper, and the dried thyme. Cook slowly, stirring every so often, until the onions are super soft and caramelized to a rich golden brown.
- Pour in the sherry or white wine to deglaze the skillet, scraping up any flavorful bits stuck to the bottom. Add the beef stock and let it simmer until most of the liquid cooks off, which should take about 5-10 minutes.
- While your onions are cooking down, slice the top third off each baked potato and scoop out the insides into a bowl, leaving enough potato in the shell so it stays sturdy.
- Mix half of the caramelized onion mixture into the potato flesh and stir well. Scoop the mixture back into the potato shells, making sure to pack it in nicely so each one is full and ready for that final touch.
- Set the filled potato shells on a baking sheet, pile on the remaining caramelized onions, and finish with a hearty layer of Gruyere cheese for that perfect melty top.
- Pop them in the oven and bake until the cheese is beautifully melted and bubbling, around 10 minutes. If you want that perfectly golden finish, broil them on high for a minute but keep a close eye so they don’t burn.
- Let the potatoes cool for a bit before serving. Trust me, the wait is worth it for that first cheesy, oniony bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
