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French Onion Stuffed Potatoes: A Gourmet Twist on a Comfort Classic

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Ingredients
  

  • Ingredients:
  • 4 large baked potatoes
  • 4 tablespoons butter
  • 4 onions halved and thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/2 cup sherry or dry white wine
  • 1 cup beef stock
  • 2 cups Gruyere cheese grated
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Directions:
  • Start the Onions: Preheat your oven to 375°F. In a large skillet over medium-high heat, melt the butter. Add the sliced onions, seasoning them with salt, pepper, and thyme. Cook, stirring occasionally, until the onions are soft and caramelized.
  • Deglaze: Pour in the sherry or wine, followed by the beef stock. Bring the mixture to a low boil, and let it reduce until nearly evaporated, about 5-10 minutes.
  • Prepare Potatoes: While the onions cook, slice the top third off each potato. Scoop the flesh into a bowl, leaving the skin intact. Mix half of the onion mixture into the scooped potato flesh.
  • Assemble: Refill the potato skins with the mixed potato and onion filling. Top each with the remaining caramelized onions and a generous amount of Gruyere cheese.
  • Bake: Place the stuffed potatoes on a baking sheet and bake until the cheese is bubbly and golden, about 15 minutes. For an extra touch of color, broil on high for 1 minute.