Key Ingredients
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Potatoes: Large baking potatoes, like Russets
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Caramelized onions: Slowly cooked until sweet and golden
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Cheese: Typically Gruyère or Swiss for that French onion flavor
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Butter & sour cream: For creaminess
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Beef or vegetable broth: Optional, to drizzle over or mix with the onions
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Salt & pepper: Season to taste
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Optional garnish: Chives or parsley
How It’s Made
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Bake the potatoes: Wash, prick, and bake potatoes at 400°F (200°C) until tender, about 45–60 minutes.
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Caramelize the onions: Slice onions thinly and cook slowly in butter (or oil) over low heat until golden brown and sweet, about 20–30 minutes.
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Prepare the filling: Scoop out the insides of the baked potatoes, mash slightly with butter, sour cream, salt, and pepper. Mix in some of the caramelized onions.
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Assemble: Fill potato skins with the mashed potato-onion mixture, top with more caramelized onions and shredded Gruyère or Swiss cheese.
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Bake again: Place back in the oven at 375°F (190°C) until the cheese is melted and bubbly, about 10–15 minutes.
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Serve: Garnish with chives or parsley for extra flavor and color.
It’s rich, cheesy, and has that unmistakable sweet-savory onion flavor—basically comfort food at its finest.
If you want, I can give you a shortcut version that’s faster but still packs the same French onion punch. Do you want me to do that?
