BityHearty baked russets meet buttery caramelized onions, melty Gruyere, and a splash of dry sherry in these cozy, French onion stuffed potatoes. It’s rich, golden comfort in every steaming bite.
Crispy skins, silky middle, and that oniony, cheesy magic? This one makes the kitchen smell like a tiny restaurant in Lyon (but, like, your house). Butter, onions, cheese. What else do you even need?
Let’s talk about why this particular combo of things—soft potato belly, jammy onions, and bubbling cheese—is so satisfying. These French onion stuffed potatoes are sorta like if your favorite soup jumped into a baked potato suit. Rich? Yes. Comforting? Double yes. Easy? Honestly, yeah. You’ll spend most of the time just stirring onions and trying not to eat all the filling before it hits the spuds. They look fancy, but they’re sneakily simple. Perfect for when you want to feel impressive without doing anything wild.
Quick Breakdown
Why You’ll Love this French Onion Stuffed Potatoes
These are everything your winter soul craves, without sending you headfirst into a full-on casserole zone. Smoky, savory, cheesy, and spoon-tender—what could possibly be the downside?
- Warm and cozy vibes: It’s French onion soup, but stuffed in a crispy potato boat. We love a multitasker.
- Ridiculously simple to make: You just sauté, scoop, stir, and bake. Minimal stress, maximum “Ooooh” at the table.
- Melty cheesy topping: Gruyere does something magical in this recipe with its nutty, buttery melt factor.
- Deep, savory flavor: A splash of sherry and beef broth takes the onions into luscious territory.
- Make-ahead friendly: Perfect for prepping a day early and popping in the oven later.
- Feels fancy without being fussy: Bake, fill, cheese, done. No chef’s hat required.
Ingredient Notes
Let’s sneak a closer look in the pantry and fridge. Honestly, you might already have half of it.
- Russet potatoes: These are sturdy and starchy, which gives you a potato that stands up to stuffing without going all floppy.
- Unsalted butter: It’s the caramelizer-in-chief for those onions. Salted butter could work, just go easier on seasoning later.
- Yellow onions: Sliced into thin slivers, they turn into sweet, jammy goodness. Don’t rush this part; they’re the whole heart of the flavor.
- Dried thyme: Earthy and floral, thyme helps the onions get that classic French onion vibe.
- Dry sherry or white wine: Adds depth, richness, and a little acidity. Just don’t accidentally drink the whole glass while stirring the onions.
- Beef broth: Gives the onions a meaty richness, even if there’s no actual meat in the recipe.
- Gruyere cheese: The GOAT of melting cheeses. It gets golden, crisp-edged, and gooey in the middle.
- Kosher salt and fresh black pepper: Taste as you go. Caramelizing onions can mute saltiness, so don’t be shy.
How To Make This French Onion Stuffed Potatoes
This isn’t a race—it’s a gentle walk through warm cheesy greatness. Pour yourself something cozy and let’s do this.
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Preheat the oven to 375°F: This gives you time to caramelize the onions while the oven warms up. Multitasking at its finest.
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Melt the butter and start those onions: Toss your sliced yellow onions into a big skillet with that melted butter over medium-high heat. Season them with salt, pepper, and thyme, then stir every so often. They’ll go from sharp and raw to soft and buttery brown in about 25 minutes. Patience is key, and the smell will totally be worth it.
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Deglaze with sherry and add broth: Once the onions are deep golden, pour in your dry sherry (or wine) to deglaze—scraping up what’s stuck. It’s where the magic concentrates. Simmer with the beef broth until thick and glossy, about 5 to 10 minutes. Taste panic face optional.
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Prep your baked potatoes: While your onions work their magic, slice off the top third of each russet. Scoop out the mashed insides (leave a little rim so the potato stands tall) into a bowl.
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Mix onion filling with potato flesh: Add half your onion glory to the scooped potato centers. Mash and stir until smooth-ish and well combined.
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Stuff and top: Fill each potato shell lovingly with the mixture. Spoon the remaining onion mixture on top, and don’t be shy with that Gruyere—pile it high.
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Bake (then broil if desired): Into the oven they go for about 15 minutes until everything’s warmed through and cheese is melted and golden. Broil briefly at the end for some extra bubbly goodness if you’re feeling dramatic.
Storage Options
So you’ve got leftovers (how??), or maybe you’re just planning ahead like the smart stove boss you are. Either way, these French onion stuffed potatoes store surprisingly well.
Once everything’s baked and slightly cooled, just wrap them individually in foil and tuck them into an airtight container in the fridge. They’ll hang out happily there for 3–4 days. To reheat, you can unwrap them and bake at 350°F for 15–20 minutes, or until the middle’s hot and the cheese is melty again. If you’re in a rush, the microwave works too…but the oven steals the show for texture.
And yes, you can freeze them, but just know the texture may shift slightly—the Gruyere and onions don’t exactly love the freezer party. Still, if you’re freezing, wrap them tightly (plastic wrap plus foil is a strong combo), and defrost overnight in the fridge before reheating.
Variations and Substitutions
Feeling experimental? These spuds are forgiving. Here’s how to change things up without terrifying the dinner table.
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Sweet onions: If you want a milder flavor, go for Vidalia or Walla Walla. They caramelize quicker too.
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Swiss or provolone instead of Gruyere: Can’t find Gruyere? No stress. Any melty, nutty cheese will get you close.
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Vegetarian swap: Use vegetable broth instead of beef. It’ll still bring all that umami energy.
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Skip the booze: No sherry or wine? Just deglaze with extra broth and a splash of vinegar instead.
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Stuff other potatoes: Small Yukon Golds make great bite-size versions if you’re feeding a crowd or just want an excuse to eat three.
What to Serve with French Onion Stuffed Potatoes
These are hearty little units, so they don’t need much else. Still, let’s play nice with pairing.
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A crisp green salad with Dijon vinaigrette adds brightness and bite to counter all the rich cheese and butter. Simple works—arugula, romaine, or whatever’s lounging in your crisper.
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Roasted green beans or garlicky broccolini make a toasty-edged, vibrant side. That earthy green freshness balances the cozy potato core.
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Tomato soup is oddly perfect, especially if you want to riff on diner feels with a luxurious twist. That whole soup-and-stuffing combo always hits.
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This retro-style Ritz cracker chicken casserole actually steals the show as a funky little companion for a dinner party. Serve it with smaller potatoes and you’ve got plates that surprise.
Frequently Asked Questions
Can I make these French onion stuffed potatoes ahead of time?
Absolutely. You can caramelize the onions and scoop and fill the potatoes a day ahead. Just store them covered in the fridge, then bake and broil when you’re ready to serve. If you’re not broiling, add a few extra minutes of bake time so everything heats through properly.
What kind of onions work best for this recipe?
Yellow onions are classic—they balance sweet and savory flavors perfectly once caramelized. That said, sweet onions like Vidalia can work too if you want a more mellow flavor. Avoid red onions here; they’re a little too sharp and don’t caramelize the same way.
Is there a substitute for sherry in the onion mixture?
Definitely. You can use a dry white wine or even dry vermouth. If you want to go alcohol-free, try using extra beef broth and add a splash of apple cider vinegar or white wine vinegar to mimic the acidity. It won’t be quite the same, but it’ll get close!
How do I know when the onions are fully caramelized?
Look for a deep golden brown color and a jammy texture. The onions should smell sweet, a little toasty, and have no bite left to them. It usually takes 25–30 minutes on medium heat. Don’t rush them—caramelizing is a slow and low situation that rewards your patience.
French Onion Stuffed Potatoes
Equipment
- Skillet
- Oven
- Baking sheet
- Potato masher
- Sharp knife
Ingredients
Main Ingredients
- 4 large russet potatoes scrubbed and dried
- 3 tbsp unsalted butter
- 2 large yellow onions thinly sliced
- 1 tsp dried thyme
- 1/4 cup dry sherry or dry white wine
- 1/2 cup beef broth
- 1 cup Gruyere cheese shredded, plus more for topping
- kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pierce the russet potatoes several times with a fork, place them on a baking sheet, and bake for about 45 minutes, or until tender when pierced with a knife.
- While the potatoes bake, melt butter in a large skillet over medium heat. Add sliced onions, dried thyme, kosher salt, and pepper. Cook, stirring frequently, until onions are deep golden brown and caramelized, about 25–30 minutes.
- Add dry sherry (or wine) to the onions to deglaze, scraping up any browned bits. Simmer for 2–3 minutes, then add the beef broth. Continue to cook until the mixture is thick and glossy, about 5–10 minutes. Taste and adjust seasoning.
- When potatoes are cool enough to handle, slice off the top third of each. Scoop out most of the fluffy insides into a bowl, leaving a 1/4-inch shell so the potatoes hold their shape.
- Add half of the onion mixture and half the shredded Gruyere cheese to the scooped potato flesh. Mash until smooth and well combined. Season to taste.
- Spoon the potato-onion mixture back into each potato shell. Top with a generous spoonful of the remaining onions and a big handful of Gruyere on each.
- Return stuffed potatoes to the oven and bake for 15 minutes, until heated through and cheese is melted. If desired, broil an extra 2–3 minutes to brown the tops.
- Serve hot, garnished with extra thyme or a crack of black pepper. Enjoy!
Notes
Make it vegetarian: Use vegetable broth instead of beef.
Swap cheeses: Swiss or provolone work great. Try different potatoes (Yukon, sweet) for a twist.
