Cheesy French Onion Stuffed Potatoes
These Cheesy French Onion Stuffed Potatoes are pure comfort in every bite. Imagine all the delicious flavors of French onion soup, but stuffed inside perfectly baked potatoes. With caramelized onions, rich Gruyere cheese, and a creamy potato filling. This recipe is both pleasing and manageable to whip up. It’s a warm and cozy dish that your whole family will love—whether it’s for a weeknight dinner or a special occasion. Every nibble will have you desiring more!
4 Servings
Ingredients
- 4 large russet potatoes
- 4 tbsp unsalted butter
- 4 medium yellow onions halved and thinly sliced
- 1/2 tsp dried thyme leaves
- 1/2 c dry sherry or dry white wine
- 1 c beef broth
- 2 c grated Gruyere cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F.
- In a big skillet, soften the butter over medium-high heat. Add the thinly sliced onions, and season with kosher salt, pepper, and thyme. Let the onions cook slowly, stirring occasionally until they become soft and caramelized—this should take around 20-25 minutes.
- Once the onions are beautifully caramelized, pour in the sherry or wine to deglaze the skillet. Stir pleasingly, scraping up any tasty pieces adhered to the bottom. Add the beef broth, and simmer until the liquid has mostly evaporated about 5-10 minutes.
- While the onions are cooking, slice the top third of each baked potato and scoop out the inside into a medium bowl. Mix half of the caramelized onions with the scooped-out potato flesh until well combined.
- Stuff the hollowed-out potato shells with the potato-onion mixture. Place the filled potatoes on a baking tray. Top each one with the remaining caramelized onions, and then sprinkle generously with grated Gruyere cheese.
- Bake in the preheated oven for about 10-12 minutes or until the cheese is softened and golden brown. If desired, broil the potatoes for an additional 1-2 minutes to achieve a deeper golden hue.
- Once accomplished, pull from the oven and serve hot.
Notes
Making these stuffed potatoes gluten-free is easy! Simply swap out the beef broth for a gluten-free variety, and make sure the Gruyere cheese and sherry or wine are certified gluten-free (most naturally are, but double-check). Skip any flour-based thickeners or sub them with cornstarch if needed. The rest of the recipe remains the same, delivering that same comforting, cheesy, and deliciously caramelized flavor that everyone will love—gluten or no gluten!