Description
A comforting and flavorful take on classic baked potatoes, topped with a rich French onion sauce and melted Gruyère and cheddar cheese. This recipe combines tender oven-baked russet potatoes with caramelized onions in a creamy sauce, finished with a golden, cheesy topping for a deliciously indulgent side or main dish.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
French Onion Sauce
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 1 tbsp all-purpose flour
- 1 cup beef broth (or vegetable broth for a lighter option)
- 1/2 cup heavy cream
- 1/2 tsp thyme (optional)
Topping
- 1/2 cup shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Pierce each potato several times with a fork to allow steam to escape during baking. Rub each potato with olive oil and season generously with salt and pepper to enhance the skin’s flavor and crispness.
- Bake the Potatoes: Place the prepared potatoes directly on the oven rack and bake for 45-60 minutes, or until you can easily pierce them with a fork, indicating they are fully cooked and tender inside.
- Caramelize the Onions: While the potatoes bake, melt butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 15-20 minutes until they become golden brown and caramelized. If the onions begin to stick to the pan, add a small splash of water or broth to deglaze and prevent burning.
- Make the French Onion Sauce: Sprinkle the flour over the caramelized onions and mix thoroughly to coat. Gradually pour in the beef broth while stirring constantly to avoid lumps. Stir in the heavy cream and thyme if using. Let the sauce simmer gently for 5-7 minutes until it thickens slightly. Season with salt and pepper to your taste.
- Assemble the Potatoes: When the potatoes are done, remove them from the oven and cut a slit lengthwise down the center of each. Carefully fluff the potato flesh with a fork to create a soft bed for the sauce.
- Add French Onion Sauce: Spoon the prepared French onion sauce generously over each potato, ensuring plenty of caramelized onions and creamy sauce on top.
- Top with Cheese and Bake Again: Sprinkle shredded Gruyère and cheddar cheeses evenly over the sauced potatoes. Return the potatoes to the oven for an additional 5-10 minutes, or until the cheese has melted fully and is bubbly and golden.
- Garnish and Serve: Remove the potatoes from the oven, garnish with freshly chopped parsley if desired, and serve warm. Enjoy your delicious French Onion Baked Potatoes as a satisfying meal or hearty side dish.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- Use vegan butter and non-dairy cream alternatives to make this recipe vegan.
- Caramelizing onions slowly is key to developing the rich flavor of the sauce; be patient and stir often.
- You can prepare the French onion sauce ahead and reheat before assembling the potatoes.
- Adding a pinch of thyme is optional but adds a lovely herbal note to the sauce.
- To save time, microwave potatoes for 5-7 minutes before baking to reduce overall cooking time.
