I can vividly recall my mom making these delightful potatoes when I was a kid. She’d let me help her in the kitchen, giving me the “important” task of grating the cheese. As a child, it was the best way to be involved in what seemed like a rather sophisticated dish. She taught me the importance of patience, allowing the onions to cook slowly until they were perfectly soft and sweet.
Honestly, these baked potatoes are the ultimate comfort food, perfect for nights when you crave something hearty yet surprisingly uncomplicated. Russet potatoes, golden onions, and fragrant thyme come together to create a dish that’s both earthy and rich in flavor. The cooking process itself is therapeutic, with each step building up to that final moment when the cheese bubbles and browns under the broiler.
Whether I’m making it for the family or treating myself to a solo dinner, the French Onion Baked Potatoes never fail to bring a smile to my face. Each bite is a delightful balance of textures—the crispy potato skin giving way to fluffy insides, topped with that luscious layer of Gruyère-topped onions. If you love flavors that remind you of home and warmth, I promise you’ll adore trying this recipe out.
So grab your apron, preheat your oven, and join me in creating a dish that’s sure to become a personal favorite. Let’s dive into this simple yet delectable recipe.
How to Make French Onion Baked Potatoes
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Ingredients:
- 4 medium russet potatoes (8 to 10 ounces each)
- 1 clove of garlic
- 1 pound yellow onions (about 1 large or 2 medium)
- 1/2 small bunch fresh thyme (about 10 sprigs), plus extra for serving
- 2 ounces Gruyère cheese, grated
- 4 tablespoons unsalted butter, divided
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 teaspoon balsamic or sherry vinegar
- 1/2 teaspoon kosher salt, plus additional for the potatoes
- 1/2 teaspoon freshly ground black pepper, plus extra for the potatoes
Directions:
- Preheat the oven to 400°F. Place one rack about 6 to 8 inches from the broiler and another in the middle of the oven.
- Scrub the russet potatoes thoroughly. Create a cross-shaped incision on each potato about 1/4-inch deep, ensuring there’s a half-inch border. Arrange them cut-side up on the middle oven rack and bake for approximately 2 hours until crispy.
- As the potatoes near completion, slice the onions thinly (around 4 cups) and strip enough thyme leaves to make approximately 1 tablespoon. Mince the garlic and grate the Gruyère cheese.
- In a heavy-bottom skillet, melt 2 tablespoons of butter over medium heat. Add onions, thyme, 1/2 teaspoon of salt, and pepper. Stir consistently until onions become soft and golden, in about 25 to 30 minutes.
- Incorporate the minced garlic and flour into the onion mixture, cooking for an additional minute until flour begins to brown. Stir in beef broth, loosening any browned bits from the pan. Bring to a boil, then simmer to thicken for about 3 minutes.
- Remove from heat and blend in the balsamic or sherry vinegar. Adjust seasoning with additional salt and pepper to your taste.
- Carefully remove potatoes from the oven with tongs. Deepen the cuts by gently pushing the ends to release steam.
- Return potatoes to the oven on the lower rack for about 10 minutes. Open the cuts and place a slice of the remaining butter in each, then season with salt and pepper. Spoon equal portions of the onion mixture onto each potato and sprinkle with cheese.
- Switch to broil mode, shifting the baking sheet to the upper rack. Broil for 3 to 4 minutes until the cheese is perfectly melted and bubbly. Garnish with more fresh thyme if desired and serve warm.
Customizing French Onion Baked Potatoes: Alternative Ingredients
If you’re out of Gruyère cheese, try using Swiss or even a sharp white cheddar for a little extra kick. For a vegetarian twist, swap the beef broth for vegetable broth without losing any of that rich, savory flavor. If fresh thyme isn’t on hand, dried thyme works perfectly fine—just use about half the amount.
How to Make French Onion Baked Potatoes Last Longer
To store leftover French Onion Baked Potatoes, allow them to cool completely, then wrap each potato individually in foil. Store in the refrigerator for up to 3 days. When you’re ready to eat, consider reheating them in the oven to restore crispness. If freezing, ensure they are in airtight containers to maintain quality.
The Best Accompaniments for French Onion Baked Potatoes
A fresh green salad with a zesty vinaigrette makes the perfect light accompaniment to these hearty potatoes. For a bit of indulgence, serve them alongside a rich beef stew, or enjoy with a simple glass of robust red wine to enhance the complex flavors of the onion and cheese topping.
Pro Tips for the Perfect French Onion Baked Potatoes
For caramelized onions, patience is key. Stir frequently to avoid burning, and don’t rush the process for that perfect golden hue. To enhance flavor, consider adding a splash of Worcestershire sauce to the onion mixture. Also, when broiling, keep a close eye on the potatoes to prevent the cheese from burning.
Seasonal Twists for French Onion Baked Potatoes
In the summer, swap the onions for sweet Vidalia onions for a slightly different taste. During autumn, add a sprinkle of nutmeg or cinnamon for an unexpected warm note. Springtime calls for a mix of fresh herbs, like chives or parsley, to brighten the dish, while winter just begs for a touch more cheese for extra comfort.
FAQs:
Can I use a different type of potato?
Yes, while russets are ideal for their fluffy interior and crispy skin, you can use Yukon Gold or Red Bliss potatoes if preferred. Keep in mind, though, that the texture might vary slightly, as russets have the perfect balance for absorbing flavors.
Is there a non-alcoholic substitute for sherry vinegar?
Absolutely! In place of sherry vinegar, you can use white wine vinegar or apple cider vinegar. These alternatives will lend a similar tanginess without altering the overall flavor palette too much, keeping your dish balanced and flavorful.
What can I do if I don’t have fresh thyme?
Dried thyme works as an excellent substitute for fresh thyme. Use roughly half the amount called for in fresh form—around 1/2 teaspoon of dried thyme will suffice. You can also try using other herbs like rosemary or oregano for a unique twist.
How can I ensure a crispy potato skin?
The key to achieving crispy potato skin lies in thorough drying before baking and allowing ample baking time. After scrubbing, be sure to dry the potatoes well. Additionally, baking them on the middle rack allows for even cooking and crispiness all around.
Can I make this dish vegetarian?
Absolutely, vegetarian French Onion Baked Potatoes are delicious! Just switch out the beef broth with vegetable broth and ensure the cheese used is rennet-free to keep it strictly vegetarian. The dish will retain its delicious savoriness without any compromise.
What’s a good side dish to serve with these potatoes?
These potatoes pair wonderfully with a simple green salad dressed with a lemon vinaigrette, or you could opt for a hearty vegetable soup for a warming meal. Additionally, a crisp white wine can help cut through the richness, enhancing the overall dining experience.
French Onion Baked Potatoes
Equipment
- Oven
- Heavy-bottomed skillet
- Baking sheet
Ingredients
- 4 medium russet potatoes (8 to 10 ounces each)
- 1 clove garlic
- 1 pound yellow onions (about 1 large or 2 medium)
- 1/2 small bunch fresh thyme (about 10 sprigs), plus extra for serving
- 2 ounces Gruyère cheese grated
- 4 tablespoons unsalted butter divided
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 teaspoon balsamic or sherry vinegar
- 1/2 teaspoon kosher salt plus additional for the potatoes
- 1/2 teaspoon freshly ground black pepper plus extra for the potatoes
Instructions
- Begin by preheating your oven to 400°F. Arrange one rack near the broiler and the other in the middle of the oven.
- Wash the potatoes thoroughly and make a cross cut approximately 1/4-inch deep on the top of each, ensuring a half-inch border remains. Position them cut-side up on the middle rack and bake for roughly 2 hours until they achieve a crispy texture.
- About 30 minutes before the potatoes are done, thinly slice the onions (about 4 cups). Strip the thyme leaves to obtain around 1 tablespoon. Crush the garlic and grate the Gruyère cheese.
- In a sturdy skillet, heat 2 tablespoons of butter over medium heat. Add the onions, thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook while stirring frequently, until the onions become tender and turn a golden hue, which should take about 25 to 30 minutes.
- Introduce the minced garlic and 1 tablespoon of flour into the pan, cooking for an additional minute until the mixture begins to brown. Next, add the beef broth and use a spatula to scrape up any browned bits from the bottom of the skillet. Allow this to boil and then reduce to a simmer until thicker, around 3 minutes.
- Take the skillet off the heat and mix in the balsamic or sherry vinegar. Adjust the flavor with extra salt and pepper if necessary.
- Once the potatoes are baked, remove them from the oven carefully using tongs. Deepen the cuts slightly and gently press on both ends to open them up and release steam.
- Return the opened potatoes to the oven for an additional 10 minutes on the lower rack. After this, open them fully and add a portion of the remaining butter to each. Season with a sprinkle of salt and pepper before equally distributing the onion mixture on top and finishing with the grated cheese.
For Broiling:
- Change the oven settings to broil, repositioning the baking sheet to the upper rack. Broil for 3 to 4 minutes, or until the cheese is melted and bubbling. Optionally, garnish with fresh thyme before serving.
