French Onion Potato Cheese Cups

By Tasty · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Wash and dry the potatoes, prick them with a fork, and put them on a baking sheet.
2. Bake 60-75 minutes, until fork-tender. Let them cool enough to handle.
3. Halve the potatoes lengthwise and scoop out the flesh, leaving about ¼ inch in the shell. Mash the flesh until smooth, mix in butter to taste and season with salt. Set aside the mash and shells. Turn on the broiler.
4. In a Dutch oven, melt 4 tablespoons butter over medium heat. Add the onions and ¾ teaspoon salt and cook, stirring occasionally, 30-45 minutes, until golden brown and caramelized.
5. Add the flour and cook 3 minutes. Add the wine to deglaze, bring to a boil and let it thicken. Add the thyme. Slowly pour in the warm broth and boil uncovered about 10 minutes, until reduced by half. Season with salt and pepper.
6. Arrange the potato shells on a baking sheet. Fill them with the onion soup, top with the mashed potato, and sprinkle generously with the cheese.
7. Broil 1-2 minutes, watching closely, until the cheese melts and browns. Serve right away.

Summarized from Tasty's video. Watch it for the details.

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