Perfect for a weeknight dinner or an easy appetizer, these cheesy, soupy potatoes can do it all. If you want to make ’em a meal, go for big russets. If you’d like to serve them as hors d’oeuvres, choose a smaller potato like a fingerling or Yukon Gold.
No red wine on hand? You can also use white wine, brandy or marsala for a similar rich effect.
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YIELDS:8 serving(s)
PREP TIME:5 mins
TOTAL TIME:1 hr 30 mins
CAL/SERV:292
Ingredients
6 russet potatoes, scrubbed
Extra-virgin olive oil
salt
Freshly ground black pepper
FOR THE SOUP
2 tbsp. butter
2 medium onions, thinly sliced
2 sprigs thyme, plus more for garnish
1/4 c. red wine
1/4 c. flour
2 garlic cloves, minced
2 c. beef broth
3/4 c. shredded Gruyère
Directions
Step 1
Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper.
Step 2
Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes.
Step 3
Meanwhile, make onion soup filling: In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.
Step 4
Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper to taste.
Step 5
When potatoes are tender, cut a slit lengthwise on the top of the potato, then press ends together to create an opening. Spoon soup into each potato and top with a slice of gruyere. Place on prepared baking sheet and bake until cheese is melted. If you would like more color, broil on high for 1 minute. Garnish with more thyme sprigs and serve.