French Onion Soup Twice Baked Potatoes

A delicious and comforting side dish inspired by classic French Onion Soup. Baked potatoes are transformed with caramelized onions, Gruyere cheese, and rich beef broth, then baked again for a crispy skin and melty cheesy center.

Prep Time

20 minutes

Total Time

80 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.81/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup•Side Dish

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

4largeRusset Potatoes(Scrubbed clean)

£1.50

2largeYellow Onions(Thinly sliced)

£0.80

2tablespoonsOlive Oil

£0.25

2tablespoonsButter

£0.30

0.5cupBeef Broth(Low Sodium)

£0.20

1cupGruyere Cheese(Grated)

£3.50

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

2teaspoonsFresh Thyme(Chopped)

£0.50

0.5teaspoonGarlic Powder

£0.05

Total Cost

£7.25

£1.81 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Wash and dry potatoes. Pierce each potato several times with a fork. Bake for 45-60 minutes, or until easily pierced with a fork.
3.
While potatoes are baking, caramelize the onions. In a large skillet, heat olive oil and butter over medium-low heat. Add sliced onions and cook, stirring occasionally, for 30-40 minutes, or until deeply golden brown and caramelized. Season with salt and pepper.
4.
Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh, leaving a 1/4-inch border of potato inside the skin. Place the potato skins on a baking sheet.
5.
In a large bowl, mash the scooped-out potato flesh. Add the caramelized onions, 3/4 cup of the grated Gruyere cheese, beef broth, garlic powder, salt, and pepper. Mix well to combine.
6.
Spoon the potato mixture back into the potato skins, mounding it slightly.
7.
Top each potato with the remaining Gruyere cheese.
8.
Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through.
9.
Garnish with fresh thyme before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

85g

33% of RDA

Fat

35g

50% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For extra flavor, add a splash of dry sherry or balsamic vinegar to the onions during the last few minutes of caramelization.

If you don't have beef broth, you can use chicken broth or vegetable broth as a substitute.

Customize the filling with other cheeses, such as cheddar, parmesan, or fontina.

For a vegetarian option, use vegetable broth instead of beef broth.

Cooking Equipment

Oven

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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