4 large baked potatoes
4 tablespoons butter
4 onions, halved and thinly sliced
1/2 teaspoon dried thyme
1/2 cup sherry or dry white wine
1 cup beef stock
2 cups Gruyere cheese, grated
Kosher salt and freshly ground black pepper, to taste
Step 1: Ready the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Place a large skillet on the stove and turn the heat to medium-high.
Step 3: Add the butter and allow it to melt.
Step 4: Add the onions and sauté’ until translucent. Season with thyme, salt, and pepper to taste. Cook until the onions caramelized.
Step 5: Deglaze the pan with wine and sherry. Pour in the stock and allow it to boil. Cook for 5 to 10 minutes or until the liquid has evaporated.
Step 6: Slice and scoop the top of the potatoes and place them in a medium mixing bowl. Add in 1/2 of the caramelized onion and stir until well mixed.
Step 7: Fill each potato shell with the mixture and place them on the prepared baking sheet.
Step 8: Top each filled shell with the gruyere cheese and the onions.
Step 9: Bake inside the preheated oven until the cheese has melted completely.
Step 10: Remove from the oven and let it sit at room temperature to cool.
Step 11: Bon Appetit!
For more colour, broil the potatoes for 1 minute on high setting.