Instructions:
1. Prepare the Potatoes:
– Preheat your oven to 400°F (200°C).
– Clean the russet potatoes and pierce them with a fork.
– Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender.
– Allow them to cool slightly after baking.
2. Caramelize the Onions:
– In a large skillet, melt the unsalted butter over medium heat.
– Add the finely sliced onions and a pinch of kosher salt. Cook, stirring frequently, for about 25-30 minutes until the onions are golden brown and caramelized.
– Stir in the dried thyme leaves.
3. Deglaze the Pan:
– Pour in the dry sherry or dry white wine, scraping up the browned bits from the skillet.
– Cook until the liquid almost evaporates.
– Add the beef broth and simmer until the mixture reduces by half, creating a thick, flavorful onion mixture. Remove from heat.
4. Stuff the Potatoes:
– Cut the baked potatoes in half and scoop out the flesh, leaving a thin border.
– Mix the potato flesh with the caramelized onion mixture and spoon it back into the potato skins.
– Top each stuffed potato with the grated Gruyere cheese.
5. Bake Again:
– Arrange the stuffed potatoes on a baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
– Let the potatoes cool for a few minutes before serving.
