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Cheesy French Onion Baked Potatoes are a delightful fusion of classic comfort food and gourmet flavor. Imagine sinking your fork into a fluffy, tender baked potato, only to find it stuffed with rich caramelized onions, gooey melted cheese, and a hint of savory broth. This dish not only satisfies the craving for something hearty but also elevates the humble potato into an extraordinary meal.

French Onion Baked Potatoes

Indulge in the ultimate comfort food with these Cheesy French Onion Baked Potatoes! This delicious recipe combines fluffy baked potatoes with rich caramelized onions, gooey Gruyère cheese, and savory broth for an extraordinary meal. Perfect as a hearty main dish or a satisfying side, these potatoes are ideal for family dinners, cozy evenings, or entertaining guests. Elevate your cooking with this delightful twist on a classic! #CheesyPotatoes #FrenchOnionSoup #ComfortFood #BakedPotatoes #HomeCooking
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Ingredients
  

4 large russet potatoes

2 large yellow onions, thinly sliced

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon sugar

Salt and pepper to taste

1 cup beef or vegetable broth

1 teaspoon Worcestershire sauce

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 cup shredded Gruyère cheese

½ cup sour cream (optional, for topping)

Fresh chives, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Wash and scrub the potatoes under cold water, then pierce them several times with a fork. Place them directly on the oven rack or on a baking sheet and bake for 45-60 minutes, until tender.

    While the potatoes are baking, melt the butter and olive oil in a large skillet over medium heat. Add the sliced onions, a pinch of salt, and sugar. Cook the onions slowly for about 20-25 minutes, stirring often, until caramelized and golden brown.

      Stir in the broth, Worcestershire sauce, and thyme after the onions are caramelized. Increase the heat slightly and simmer for about 5-10 minutes, until the liquid has reduced a bit. Remove from heat and adjust seasoning with salt and pepper.

        Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Cut each potato lengthwise in half and gently scoop out some of the flesh, creating a small well, while leaving enough to maintain structure.

          Fill the potato halves with the caramelized onion mixture, then sprinkle generously with the shredded Gruyère cheese.

            Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              If desired, serve each potato with a dollop of sour cream on top and garnish with fresh chives.

                Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 4