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FRENCH ONION STUFFED POTATOES

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Ingredients:

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

Directions:

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!

Note:

For more colour, broil the potatoes for 1 minute on high setting.

2 of 2

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