Ingredients

The following ingredients have 4 Servings
  • 4 large baked potatoes
  • 4 tablespoons butter
  • 4 onions, halved and thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/2 cup sherry or dry white wine
  • 1 cup beef stock
  • 2 cups Gruyere cheese, grated
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • Preheat oven to 375°F.
  • In a large skillet over medium-high heat, melt butter. Add onions and season with salt and pepper and thyme. Cook slowly until very soft and caramel colored, stirring occasionally.
  • Deglaze pan with sherry or wine, then add stock and bring to a low boil. Let cook until liquid is nearly gone, 5-10 minutes.
  • Meanwhile, cut the top third off of each potato and scoop the flesh into a medium bowl. Add half of the onion mixture to the potato flesh and stir to combine.
  • Refill each potato shell and place on a baking sheet. Top with remaining onions and gruyere cheese.
  • Bake until cheese has melted. For more color, broil on high for 1 minute. Enjoy!