French Onion Stuffed Potatoes: A Delicious Twist on a Classic

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

1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes clean and pat them dry.
3. Rub each potato with olive oil and sprinkle with sea salt.
4. 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

1. While the potatoes are baking, melt butter in a large skillet over medium heat.
2. Add the sliced onions, sugar, salt, and thyme. Cook, stirring occasionally, for about 20–25 minutes until the onions are golden and caramelized.
3. Stir in the garlic and cook for another minute.
4. 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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