French Onion Soup Twice Baked Potato
French Onion Soup Twice Baked Potato
Ingredients
For the Potatoes and Topping
- 4 russet potatoes, large
- as needed olive oil
- 1 cup grated Gruyère cheese
- 1/4 cup chopped parsley
- 1/4 cup creme fraiche, or sour cream
- 1/4 cup garlic butter, softened
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 pinch salt
- 1/2 cup cubed Swiss cheese
Instructions
- 1
Melt the 1/2 cup of salted butter in a large saucepan or pot over medium-low heat. Ensure the pot is large enough to hold the cooked onions and beef stock.
⏱️ 3 min
- 2
Add the 4 cups of thinly sliced white onions to the pot. Cook, stirring frequently, until the onions reduce by half and become translucent. Do not allow them to brown.
⏱️ 15 min
- 3
Stir in the 1/4 cup of fresh thyme, 4 cups of beef stock, and 1/4 cup of Sherry cooking wine. Season with 1 teaspoon of salt and 1 teaspoon of pepper.
⏱️ 2 min
- 4
Reduce the heat to low and simmer the French onion mixture for 30 minutes, allowing the flavors to meld.
⏱️ 30 min
- 5
While the soup simmers, prepare the potatoes. Pierce each of the 4 large russet potatoes several times with a fork. Coat them lightly with olive oil.
⏱️ 5 min
- 6
Preheat your oven to 425°F. Bake the prepared potatoes for 1 hour, or until they are tender when squeezed.
⏱️ 60 min•🌡️ 425
- 7
Once the potatoes are baked, carefully remove them from the oven. Slice off the top 1/4 of each potato lengthwise and carefully scoop out the potato flesh into a large bowl, leaving a sturdy shell. You can use a potato ricer for a smoother texture if desired.
⏱️ 10 min
- 8
To the scooped potato flesh, add the 1 cup of grated Gruyère cheese, 1/4 cup of chopped parsley, 1/4 cup of creme fraiche (or sour cream), 1/4 cup of softened garlic butter, 2 tablespoons of onion powder, 2 tablespoons of garlic powder, and a pinch of salt. Mix all ingredients until well combined and creamy.
⏱️ 5 min
- 9
Transfer the mashed potato mixture into a piping bag or a large Ziploc bag with a corner snipped off.
⏱️ 2 min
- 10
Carefully ladle the cooked French onion soup mixture (onions and broth) into the hollowed-out potato skins, filling them about halfway.
⏱️ 3 min
- 11
Pipe or spoon some of the mashed potato mixture on top of the French onion soup in each potato, creating a mound.
⏱️ 3 min
- 12
Place a few pieces of the 1/2 cup of cubed Swiss cheese on top of the mashed potatoes.
⏱️ 1 min
- 13
Increase the oven temperature to 450°F. Bake the twice-baked potatoes for about 10 minutes, or until the top is golden brown and the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 450
Kitchen Tools
Nutrition Facts (per serving)
French Onion Soup Twice Baked Potato
For the Potatoes and Topping
- 4 russet potatoes, large
- as needed olive oil
- 1 cup grated Gruyère cheese
- 1/4 cup chopped parsley
- 1/4 cup creme fraiche, or sour cream
- 1/4 cup garlic butter, softened
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 pinch salt
- 1/2 cup cubed Swiss cheese
Instructions
- 1
Melt the 1/2 cup of salted butter in a large saucepan or pot over medium-low heat. Ensure the pot is large enough to hold the cooked onions and beef stock.
⏱️ 3 min - 2
Add the 4 cups of thinly sliced white onions to the pot. Cook, stirring frequently, until the onions reduce by half and become translucent. Do not allow them to brown.
⏱️ 15 min - 3
Stir in the 1/4 cup of fresh thyme, 4 cups of beef stock, and 1/4 cup of Sherry cooking wine. Season with 1 teaspoon of salt and 1 teaspoon of pepper.
⏱️ 2 min - 4
Reduce the heat to low and simmer the French onion mixture for 30 minutes, allowing the flavors to meld.
⏱️ 30 min - 5
While the soup simmers, prepare the potatoes. Pierce each of the 4 large russet potatoes several times with a fork. Coat them lightly with olive oil.
⏱️ 5 min - 6
Preheat your oven to 425°F. Bake the prepared potatoes for 1 hour, or until they are tender when squeezed.
⏱️ 60 min•🌡️ 425 - 7
Once the potatoes are baked, carefully remove them from the oven. Slice off the top 1/4 of each potato lengthwise and carefully scoop out the potato flesh into a large bowl, leaving a sturdy shell. You can use a potato ricer for a smoother texture if desired.
⏱️ 10 min - 8
To the scooped potato flesh, add the 1 cup of grated Gruyère cheese, 1/4 cup of chopped parsley, 1/4 cup of creme fraiche (or sour cream), 1/4 cup of softened garlic butter, 2 tablespoons of onion powder, 2 tablespoons of garlic powder, and a pinch of salt. Mix all ingredients until well combined and creamy.
⏱️ 5 min - 9
Transfer the mashed potato mixture into a piping bag or a large Ziploc bag with a corner snipped off.
⏱️ 2 min - 10
Carefully ladle the cooked French onion soup mixture (onions and broth) into the hollowed-out potato skins, filling them about halfway.
⏱️ 3 min - 11
Pipe or spoon some of the mashed potato mixture on top of the French onion soup in each potato, creating a mound.
⏱️ 3 min - 12
Place a few pieces of the 1/2 cup of cubed Swiss cheese on top of the mashed potatoes.
⏱️ 1 min - 13
Increase the oven temperature to 450°F. Bake the twice-baked potatoes for about 10 minutes, or until the top is golden brown and the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 450