How To Cooke

Two of my all-time favorite steak house sides have to be the Twice Baked Potato and French Onion Soup. I went WAY too long into this life before I decided to try to combine those two things. It’s embarrassing that it never occurred to me that these two things could go together so well. Learn from my mistake and throw these two all-star recipes into mashup mode and make the French Onion Twice Baked Potato, NOW!

French Onion Soup Baked Potato

If you love French onion soup, you’ll adore this French onion soup twice baked potato recipe! Perfect for the ultimate steakhouse side or as a decadent, cheesy treat all on it’s own. Sometimes when worlds collide, it’s a good thing. A very good thing! Enjoy

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Servings: 4

Ingredients Method Video

Ingredients

  

• 1 Large Yellow Onion sliced very thin
• 4 tbsp Butter, divided
• 1/2 tsp dried Thyme or 2-3 sprigs of fresh Thyme
• 1 tsp Salt plus up to 1 tsp more to adjust flavor at the end
• 1/2 tsp Black Pepper plus same at the end
• 2 Cloves Minced Garlic
• 1/4 cup AP Flour
• 1/4 cup Red Wine
• 2 cups Beef Broth
• 3/4 cup grated Gruyere Cheese
• 1/4 cup grated Parmesan Cheese
• Cooked bacon to garnish

Method

 

1. Preheat oven to 400f (200c)
2. Wash large russet potatoes and pat dry
3. Poke several holes in the potatoes with a fork and bake in the oven for 1 hour
4. Remove potatoes and let cool
5. While potatoes are cooking slice the onion very thin and add it to a large skillet over medium heat
6. Add 1 tbsp of butter and salt and cook until onions are nice and caramelized. About 30 minutes. Add garlic and cook another 3 minutes
7. Add 2 tbsp of butter, let it melt and then add the flour to the onions and cook for about 2 minutes.
8. Add Thyme and black pepper and then add the wine and beef broth to the pan. stir well to break up any clumps of flour.
9. Let simmer for several minutes until soup thickens
10. Cut top 1/3 off of baked potatoes and carefully scoop out most of the potato meat inside and place it in a bowl. Add remaining butter to the potato in the bowl and mash it all together.
11. Pour some french onion soup into the hollowed-out potatoes and then some of the mashed potato mixture and then a little more soup.
12. Cover the tops with generous amounts of the gruyere and parmesan cheese
13. Return your potatoes to the oven to melt the cheese. About 5-7 minutes.
14. Let cool slightly before serving

Video