4 large baked potatoes
4 tablespoons butter
4 onions, halved and thinly sliced
1/2 teaspoon dried thyme
1/2 cup sherry or dry white wine
1 cup beef stock
2 cups Gruyere cheese, grated
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 375°F.
In a large skillet over medium-high heat, melt butter. Add onions and season with salt and pepper and thyme. Cook slowly until very soft and caramel-colored, stirring occasionally.
Deglaze pan with sherry or wine, then add the stock and bring to a low boil. Let cook until liquid is nearly gone, 5-10 minutes.
Meanwhile, cut the top third off of each potato and scoop the flesh into a medium bowl. Add half of the onion mixture to the potato flesh and stir to combine.
Refill each potato shell and place it on a baking sheet. Top with remaining onions and gruyere cheese.
Bake until cheese has melted. For more color, broil on high for 1 minute. Enjoy!
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