Introduction

Imagine the deep, savory flavors of French onion soup baked right into a potato. Crispy skins hold fluffy insides mixed with sweet caramelized onions and topped with melted Gruyère. A cozy side dish or a hearty vegetarian main!

Ingredients

• 4 large russet potatoes (about 12 oz each)
• 1 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tsp balsamic vinegar (optional, adds depth)
• 1/2 tsp fresh thyme leaves
• 1/2 tsp black pepper
• 1 cup Gruyère or mozzarella cheese, grated
• 2 tbsp fresh parsley, chopped

Instructions

1. Bake Potatoes: Preheat oven to 200°C / 400°F. Rub potatoes with olive oil and salt, pierce with fork, and bake 50–60 minutes until tender.
2. Caramelize Onions: Meanwhile, melt butter in skillet. Cook onions low and slow, 20–25 minutes, stirring occasionally until golden. Stir in balsamic, thyme, salt, and pepper.
3. Prepare Shells: Halve baked potatoes lengthwise. Scoop out some flesh, leaving a sturdy shell.
4. Mix & Fill: Combine scooped potato flesh with half the onions and some cheese. Fill shells. Top with remaining onions and cheese.
5. Melt & Serve: Return to oven at 190°C / 375°F for 10–12 minutes until cheese bubbles. Garnish with parsley.