French Onion Baked Stuffed Potatoes

By á-74130

Ingredients

• 4 tablespoons butter
• 6 onions, halved and thinly sliced
• Salt and pepper
• 1 large bay leaf
• 1/2 teaspoon ground thyme
• 1/2 cup dry sherry or dry white wine
• 1 cup veal stock or 1 12-ounce can beef consommé
• 4 large baked potatoes
• 2 cups grated Gruyère cheese

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Melt butter in a large skillet over medium-low heat. Add onions, season with salt and pepper. Add bay and thyme, and cook low and slow until caramel in color and very soft. Deglaze with sherry or dry white wine. Add stock to onions and bring to a bubble.