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.
Publish date:
Updated on
french onion soup baked potato in pan
  • 4Servings



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


  • 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


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.