French Onion Baked Potatoes Recipe

French onion baked potatoes on a parchment paper, garnished with thyme.

4.80 from 5 votes

French Onion Baked Potatoes Recipe

French Onion Baked Potatoes are your new go-to comfort dish. Fluffy potatoes topped with the classic French Onion Soup ingredients for a delectable side dish!

Prep Time15

Cook Time1

Total Time1 15

Course: Gluten-Free

Cuisine: French

Diet: Gluten Free

Servings: potatoes

Calories: 440kcal

Author: Andrea

Ingredients

For the potatoes:

4 large russet potatoes
1 tbsp. avocado oil canola oil or grapeseed oil

For the French onion soup:

4 tbsp. salted butter divided
1 large yellow onions or white onion thinly sliced
1/2 tsp. coarse kosher sea salt
1/2 tsp. granulated sugar
1/4 tsp. ground black pepper
1 tsp. freshly minced garlic about 2 cloves
1 can 14 oz. beef stock
1 tsp. freshly minced thyme

For the topping:

4 slices gruyere or Swiss cheese

Instructions

Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius). Rub potatoes with oil and pierce with a fork on the top of each potato six times. Place on a foil-lined baking sheet. Bake for 45 minutes to 1 hour or until the internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius).
Meanwhile, in a medium skillet set over medium-low heat, add 2 tablespoons of butter. Once the butter has melted, add the onion. Sprinkle with salt and sugar. Cook until caramelized, about 30 minutes. Stir frequently to prevent burning.
Add the pepper and garlic. Cook for 2 minutes or until the garlic is fragrant. Pour in beef stock and thyme. Turn to medium heat and simmer for 15 minutes.
Remove the potatoes from the oven and cut down the center with a knife. Press the ends together to pop the potato open (just be gentle). Divide the remaining butter into 4 pieces. Place into the center of each potato. Carefully ladle the soup into each potato, dividing evenly between them. Go back and forth to allow as much liquid to be absorbed as possible.
Place a slice of cheese on top and broil until the cheese is golden brown. Remove from the oven and serve.

Notes

To STORE French Onion Stuffed Potatoes leftovers, place them in an airtight container and refrigerate for up to 3 days. To FREEZE, wrap each potato in an aluminum foil and place it in a freezer-safe bag. They can be frozen for up to 2 months.

To REHEAT, thaw overnight in the fridge if frozen. Then, bake at 350°F (175°C) for 20-25 minutes or until heated through. For a quicker option, microwave on medium heat for 3-4 minutes.

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