French Onion Soup Baked Potatoes - Rachael Ray Every Day

    French Onion Soup Baked Potatoes

    Piled so high you can barely see the spud, stuffed baked potatoes are the ultimate comfort food—no matter what comforts you.
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    french onion soup baked potato in pan
    • 4Servings

    Ingredients

    Potatoes

    • Four 6- to 8-oz. potatoes
    • Olive oil

    Topping

    • 3 tbsp. butter
    • 4 yellow onions, thinly sliced
    • 1  1/2 tsp. sugar
    • 2  3/4 cups beef stock
    • 2 tbsp. dry red wine
    • 1 bay leaf
    • 3/4 cup shredded Gruyère
    • Fresh thyme leaves

    Preparation

    Potatoes: Pierce four 6- to 8-oz. potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425° until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season.

    Topping: In a saucepan, melt the butter over medium. Add the onions and sugar; season. Cook, stirring occasionally, until golden, about 20 minutes. Add the stock, wine and bay leaf; cook, stirring and scraping up any browned bits from the bottom of the pan, until flavors meld, about 10 minutes. Remove the bay leaf; season. Preheat the broiler. Transfer fluffed and seasoned potatoes to a baking sheet. Divide the onion mixture among the potatoes, then top each with 3 tbsp. cheese. Broil until the cheese is golden brown, 2 to 3 minutes. Sprinkle with thyme.