French Onion Stuffed Potatoes: A Delicious Twist on a Classic | March 2, 2025
Annonce:
Ingredients
For the Potatoes:
- 4 large Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
For the French Onion Filling:
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup beef broth (or vegetable broth for a vegetarian option)
- 1/2 cup sour cream
- 1/2 cup shredded Gruyère cheese (plus extra for topping)
- Fresh parsley or thyme, for garnish
Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and pat them dry.
- Rub each potato with olive oil and sprinkle with sea salt.
- Place them on a baking sheet and bake for 45–60 minutes, or until tender when pierced with a fork.
Step 2: Caramelize the Onions
- While the potatoes are baking, melt butter in a large skillet over medium heat.
- Add the sliced onions, sugar, salt, and thyme. Cook, stirring occasionally, for about 20–25 minutes until the onions are golden and caramelized.
- Stir in the garlic and cook for another minute.
- Add the beef broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes. Remove from heat.
Step 3: Prepare the Filling
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