Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, pat them dry, and prick them several times with a fork. Rub each potato with a little olive oil, then season with salt and pepper. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender and easily pierced with a fork.
Caramelize the Onions:
While the potatoes are baking, melt the butter in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt, cooking for 15-20 minutes, stirring occasionally, until the onions are golden brown and caramelized. Add the fresh thyme and cook for another minute to release the fragrance.
Add the Broth:
Pour the beef broth into the skillet with the onions and bring to a simmer. Allow the broth to reduce for about 5-7 minutes, until it thickens slightly. This will help create the savory base for the onion topping.
Prepare the Baked Potatoes:
Once the potatoes are done, remove them from the oven and let them cool slightly. Slice each potato in half lengthwise, then gently scoop out most of the flesh, leaving a small border around the skin to keep the shape intact. (You can save the scooped-out potato for mashed potatoes or another use.)
Assemble the French Onion Baked Potatoes:
Spoon a generous amount of the caramelized onion mixture into each potato half, filling them evenly. Top each potato with a generous amount of shredded Gruyère or Swiss cheese. If desired, add a dollop of sour cream for extra creaminess.
Melt the Cheese:
Place the filled potatoes back into the oven, on a baking sheet, and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Serve:
Once the cheese is melted, remove the potatoes from the oven. Garnish with fresh chopped parsley and serve hot.
Serving and Storage Tips:
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