Golden, gooey, and impossibly comforting, French Onion Stuffed Potatoes deliver all the soul-warming flavors of the classic soup wrapped in a crispy potato shell.
Each bite is layered with deeply caramelized onions, creamy potato, and nutty Gruyère, making this an elegant upgrade to weeknight comfort food or a showstopping side for special dinners.
Star Players in These French Onion Stuffed Potatoes
- Russet potatoes – Their sturdy skins and fluffy interiors make them ideal vessels for stuffing and baking to golden perfection.
- Yellow onions – Slow-cooked until richly caramelized, they infuse the dish with sweet, savory depth.
- Dry sherry (or white wine) – Adds a subtle acidity and complexity that mimics the signature tang in French onion soup.
- Beef broth – Brings a rich umami backbone, tying the flavors together in a savory embrace.
- Gruyère cheese – Buttery and slightly nutty, it melts beautifully and finishes the dish with classic French flair.
How to Make These Gooey, Golden Beauties
Start by baking russet potatoes until tender. While they bake, slowly caramelize onions with thyme, seasoning, and a splash of sherry and beef broth to deepen their flavor.
Scoop out the potato flesh, blend it with half the onions, and spoon it back into the crispy potato shells. Pile on the rest of the onions, crown with Gruyère, and bake until bubbling and golden.
For a glorious, cheesy crust, give them a quick broil just before serving. The result: a melty, onion-loaded masterpiece.
Tasty Twists & Pro Tips for Perfect Potatoes
For extra creaminess, mash the scooped potato with a bit of sour cream or heavy cream before stuffing. Don’t rush the onions—true caramelization takes time and brings unmatched sweetness and complexity.
Swap Gruyère with Swiss or fontina for a milder melt, or add a few drops of Worcestershire to the onions for a deeper umami boost. These also work beautifully as a side to steak or roast chicken, or as a vegetarian main when made with veggie broth.
Storing the Savory Leftovers
Let the stuffed potatoes cool completely before refrigerating in an airtight container for up to 3 days. To reheat, place them in a 350°F oven until warmed through—about 15–20 minutes.
For longer storage, wrap tightly in foil and freeze for up to 2 months. Reheat from frozen, adding a few extra minutes in the oven. Avoid microwaving to preserve that irresistible cheesy top and crispy potato skin.
French Onion Stuffed Potatoes
Ingredients
- 1/2 cup dry sherry or a suitable dry white wine substitute
- 4 medium yellow onions halved lengthwise and finely sliced
- 4 large russet potatoes
- Kosher salt and freshly ground black pepper to taste
- 2 cups Gruyere cheese grated
- 1/2 teaspoon dried thyme leaves
- 4 tablespoons unsalted butter
- 1 cup beef broth
Instructions
- Preheat the oven to 375°F.
- In a spacious skillet set over medium-high heat, melt the butter until fully liquefied. Introduce the sliced onions, seasoning them with kosher salt, black pepper, and dried thyme. Allow the onions to cook slowly, stirring intermittently, until they soften and develop a deep caramelized hue.
- Pour in the dry sherry or dry white wine to deglaze the pan, stirring to lift the browned bits from the bottom. Add the beef broth and bring the mixture to a gentle boil. Maintain a simmer until the liquid reduces significantly, approximately 5 to 10 minutes.
- Meanwhile, slice off the upper third of each baked russet potato and carefully scoop out the interior flesh, transferring it into a mixing bowl. Blend in half of the onion mixture with the potato flesh until well combined.
- Refill each potato shell with the onion-potato blend, then arrange the filled shells on a baking tray. Top with the reserved onion mixture, followed by an ample sprinkling of Gruyere cheese.
- Bake in the preheated oven until the cheese has melted and turned a light golden brown. For an intensified crust, place under a high broiler for about 1 minute.
- Remove from the oven and serve promptly while hot.
