French Onion Soup Twice Baked Potato

 

This recipe came from a reel I saw on Instagram, that may have originated on TikTok. I had to watch the video far too many times to actually get a recipe that could be written out. 

 

Ingredients

 

4 large russet potatoes

4 cups thinly sliced white onions

1/4 cup fresh thyme

1/2 cup salted butter

4 cups beef stock

1/4 cup Sherry cooking wine

1/4 cup creme fraiche or sour cream

1/4 cup chopped parsley

1/4 cup softened garlic butter

1 cup grated Gruyère cheese

1/2 cup cubed Swiss cheese

2 tbsp onion powder

2 tbsp garlic powder

1 tsp salt and pepper

 

Process

 

 

1. Preheat oven to 425 degrees. Melt butter in a large saucepan or pot over medium-low heat (enough to hold the cooked down onions and beef stock)

2. Add the onions and cook, stirring frequently, until they reduce by half and become translucent (do not brown them)

3. Add the thyme, beef stock, and sherry. Season with salt and pepper. Simmer on low for 30 minutes

4. For the potatoes, pierce them with a fork and coat them in olive oil

5. Bake at 425°F for an hour

6. Slice off the top and carefully scoop out the inside add it to a bowl with the grated Gruyère cheese, parsley, sour cream or creme fraiche, garlic butter, onion powder, garlic powder and a pinch of salt.

7. Add it to a piping bag or a Ziploc bag

8. Carefully ladle the soup and onions into the hollowed out potato

9. Add some of the mashed potato mixture on top

10. Place a few Swiss cheese pieces on top of the mashed potatoes.

11. Bake in a 450 degree oven for about 10 minutes or until the top is golden brown and the cheese is melted