French Onion Stuffed Potatoes
Ingredients:
4 large russet potatoes
2 tablespoons olive oil
2 large onions, thinly sliced
1 teaspoon sugar
1 teaspoon balsamic vinegar
1 cup beef broth
1/2 cup white wine (optional)
1 cup grated Gruyere cheese
Salt and pepper to taste
Fresh thyme for garnish
Directions:
Preheat oven to 400°F (200°C). Wash and bake potatoes until tender, about 45-60 minutes.
Meanwhile, heat olive oil in a pan over medium heat. Add onions, sugar, and a pinch of salt. Cook until onions are caramelized, about 20 minutes. Deglaze with balsamic vinegar and wine (if using).
Add beef broth to onions and reduce slightly. Remove from heat.
Cut a thin slice off the top of each potato. Scoop out most of the flesh, leaving a shell.
Mix half of the scooped potato flesh with the caramelized onions and half of the cheese. Fill the potato shells with this mixture.
Top with remaining cheese and bake until cheese is bubbly, about 15 minutes.
Garnish with fresh thyme before serving.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 95 minutes | Kcal: 420 kcal | Servings: 4
