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.
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.