onions slowly fried in butter, simmered in beef broth, Stuffed inside a roasted baked potato then topped with Creamy white cheddar and gruyere.
Whats going on here
Russet potatoes are great for baking. They are a larger brown potato, not waxy, white fleshed and have a sturdy skin. They are great for getting a creamy potato, perfect for baked potatoes!
Yellow onions are the ones to bring the zest they are sharper and “spicier” in an onion sense. They are high in sulfur content which gives them their signature sting. Do not worry they mellow out once cooked resulting in a deep rich flavor.
Red onions are a great contrast to yellow onions they are milder in flavor and often sweet which makes them ideal for eating raw. Cooking them on the other hand caramelizes the present sugars resulting in a sweet flavor.
Vermouth is a fortified and aromatized wine which means it’s flavored and colored with additives like herbs and spices. Vermouth is slightly sweet, spicy with a hint of bitterness. Alternatively, you can use a dry white wine if you don’t have any vermouth on hand
Worcestershire is a fermented anchovy and vinegar based condiment with the addition of tamarind, sugar, onion and garlic. It’s a great flavor enhancer for savory dishes.
Mustard powder adds a deeper concentrated mustard flavor without all the addition vinegar, color and consistency changing from using regular condiment mustard.
Thyme is a really earthy herb it’s slightly minty and citrusy and there are a ton of different varieties! Thyme offers that long stewed all day feel. It deepens that makes rich food savory.
Fresh black pepper is a MUST with French onion. It’s one of those ingredients where you’re like “why stop here” so break out the pepper mill and get to cracking.
Gruyère is a incredibly rich and buttery cheese, it’s slightly nutty and adds a unique flavor to French onion. It’s a great cheese to slowly melt over the top of anything to get it super gooey.
White cheddar seemed like an obvious choice for this recipe. It’s identical to yellow cheddar just white. It doesn’t compromise any flavor and packs the same amount of punch.
Tips & Tricks for the best White Cheddar & Gruyère French Onion Baked Potatoes
Roasting the potato
roasting a potato in the oven can take a very long time. when it’s cool out that fine but on a hot summer day forget about it. shortcut it! Start off by boiling the potatoes in water till fork tender. rub them down with oil, season it and that 2 hour potato with be done in under one. Initially baking the potato results in a creamier end potato.
Splitting & Stuffing
give the potato a moment to cool so that you’re able to handle it and fluff it. split the potato across lengthwise to maximize the amount of filling you’ll be able to add.
when roasting the potato the goal is to have a crispy semi wrinkled outside and a tender soft potato on the inside. you can tell by giving the potato a small squeeze to make sure it’s cooked all the way.
when stuffing the potato and baking it it’s important to keep the oven low and slow. For velvety cheese ribbons slow heat with make sure all the cheese, onions and potato comes together. too hot of heat and too long can harden the cheese.
serving this potato on its own is totally ideal but if you want to make it feast you can never go wrong with rolled stew beef and a silky brown gravy.
SIMILAR INGREDIENTS TO
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