These French Onion Twice Baked Potatoes are golden beauties that deliver two beloved comfort foods in one neat little package. Complete with golden caramelized onions, sharp Gruyere cheese, and fresh chives; this scene-stealing side delivers all the flavour of the classic soup packed into a potato skin.
Related: French Onion Monkey Bread
ingredients
directions
Preheat the oven to 375°F. Pierce the potatoes all over with a fork. Brush the potatoes with the olive oil and place them on the middle rack in the oven. Place a small baking sheet on the rack underneath them to catch any drips. Bake for 1 hour and 15 minutes.
While the potatoes are roasting, pour the remaining olive oil into a large skillet. Heat the oil until shimmering and add the onions along with a generous pinch of salt. Add the thyme and cover. Cook over low, stirring every 15 minutes for 45 minutes.
Add the garlic to the skillet and continue to cook until the onions are golden. About 15 minutes more. Deglaze the pan with the wine or vermouth and transfer the onions to a bowl. Set aside.
Take the potatoes out of the oven. When cool enough to handle, cut the top third of the potatoes off. Scoop the flesh out of the potato skins, taking care to leave enough of the flesh to keep the skins intact.
Place the potato innards in a large bowl and add the onions, butter, ¾ of the gruyere, crème fraîche, breadcrumbs, chives, and egg yolks. Mash everything together until smooth and spoon the mixture into the potato skins.
Arrange the filled skins on a baking sheet and cover with the remaining gruyere. Return the potatoes to the oven and bake for 30 minutes.
Transfer the potatoes to a plate and top with additional crème fraîche and chives. Serve immediately.
