Take-out Tuesday, French Onion Soup Potato Boats

 

You’ve probably had soup in a bread bowl,

or perhaps a bread bowl filled with party dip

How about soup in a potato boat!

 

 

 

 

 

French Onion Soup, yum

Caramelized Onions, beefy broth, melted Gruyère cheese…

 

 

 

 

With just a few modest ingredients

the preparation is simple…

 

 

 

 

The first step is caramelizing the onions

 

 

 

 

Once they’re golden, add flour

 

 

 

 

Stir and cook a minute or two to incorporate the flour

 

 

 

 

Add the broth, sherry and Worcestershire

 

 

 

 

Stir, cover, and turn the burner off

Let the soup sit on the burner for an hour or so to thicken

 

 

 

 

Rub olive oil all over washed potato skins and sprinkle with kosher salt

Bake at 425 for one hour or until soft in the middle

Cut the top potatoes partway down the center and then across

Push both ends of the potatoes towards the center to “fluff” the potatoes

and form a “bowl”

Place the potatoes in individual ramekins or shallow oven safe bowls

 

 

 

 

Now the soup will have thickened

 

 

 

 

Spoon the thickened soup into the potatoes, letting is spill out the sides

 

 

 

 

Top with sliced or grated Gruyère cheese

Lower oven temperature to 350 degrees

Return potatoes to oven for 20 minutes to heat through and melt cheese

 

 

 

 

Garnish with fresh thyme

Crumbled bacon would be a nice garnish option too

Serve this as a main dish or a side with grilled meat

 

This recipe is adapted from French Onion Baked Potatoes from Delish

French Onion Soup Potato Boats

  • Servings: 3
  • Difficulty: easy
  • Print

3 medium baking potatoes, washed

1 large onion, sliced and diced

1 Tablespoon butter

olive oil

pinch of sugar**

2 Tablespoons flour

salt and pepper

1 cup beef broth

2 Tablespoons Sherry, white wine, or red wine*

1 Tablespoon Worcestershire sauce

3-4 oz Gruyère cheese, sliced or grated

fresh thyme

crumbled bacon, optional

 

Saute onion in butter with a dash of olive oil in a medium sauce pan over medium low hear.  Add 2 sprigs of thyme and a pinch of sugar Cook, stirring occasionally until onions begin to caramelize and turn golden.  Add flour and cook and stir for another minute or two to incorporate.  Remove thyme and discard.

Add broth, wine and Worcestershire, stir.  Cover and turn burner off, leaving the sauce pan on the warm burner.

Rub olive oil all over potato skins and sprinkle with kosher salt.  Bake on a shallow pan at 425 degrees for 1 hour or until soft in the center.  Cooking time may vary due to size of the potatoes.

When potatoes are done, cut a slit part way down the top of potatoes lengthwise and crosswise.  Gently push both ends of the potatoes towards the middle causing the potato to open up and form a “bowl.”  Place potatoes in shallow oven safe bowls or ramekins.

Spoon thickened soup into and over potatoes.  Place cheese on top and return potatoes to a 350 degree oven for 20 minutes to heat through and melt cheese.  Garnish with fresh thyme and bacon if desired.

Notes:  Soup filling can be made ahead of time and refrigerated.

*add 2 Tablespoons more beef broth if you don’t want to use wine

**the sugar helps the onions caramelize, but you can leave it out if you prefer

 

 

Here are 2 other favorite stuffed potatoes:

Broccoli & Cheese Smothered Potatoes

broccoli, cheese sauce and french fried onions

 

 

Potato Pigs

pulled pork, BBQ sauce, green onions

 

 

Enjoy!

 

for another printable version of French Onion Soup Potato Boats click here

 

🍷  🥔  🧀

 

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Love Your Creativity    What’s for Dinner?

Between Naps on the Porch,  Make it Pretty Monday

Turn About Tuesday  Celebrate Your Story, You’re the Star

All About Home/ Common Ground Follow the Yellow Brick Home

Tasty Tuesday   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck  Friday Features  Sweet Inspirations

Happiness is Homemade    Sunday’s Best Linkup  Over the Moon

Comments
30 Responses to “Take-out Tuesday, French Onion Soup Potato Boats”
  1. Nancy says:

    Mmmmm… now this looks deliciously good!

  2. What a fun and unique recipe!

  3. thefrenchhutch says:

    One of my favorite soups is French Onion. Looks delicious Jenna. Also, the broccoli cheese potato, yum…..

  4. Baked potatoes and onion soup? What’s not to love?!!

  5. Shannon@Belle Bleu Interiors says:

    Jenna, this looks delicious! It is the perfect comfort food for a cold winter’s day! Thanks for sharing!

  6. Tina says:

    Oh! My heart just skipped a beat….2 of my favorites combined! Pinned! Thank you for sharing. Visiting from Make it Monday

  7. Jenna… OMG that looks delish. Soup and potato may be the new peanut butter and jelly. Have a wonderful week.

  8. creationsbycindyphotography.blogspot.com says:

    I really want one of those potato boats! My mercy! Made my mouth water Jenna. Happy Valentine’s day this week. Hugs and blessings, Cindy

  9. Sounds like a nice hearty lunch:@)

  10. Sheryl says:

    What a fun combination! I love both French Onion Soup and baked potatoes, so I think that I’d like this.

  11. Joanne says:

    That looks so yummy! Pinned.

  12. I would say this is definitely comfort food at its best. Stay safe tonight Jenna!

  13. Mary says:

    Yum, Your French Onion Soup Potatoes float my boat Jenna! ♥

  14. Linda says:

    Goodness Jenna, what a delight for the taste buds. I am sure these flavors are over the moon. Just when I am thinking it’s diet time…LOL Thanks for sharing at Love Your Creativity.

  15. Miz Helen says:

    Oh my goodness, what a fantastic potato! Hope you are having a really good week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

  16. Pamela says:

    This sounds amazing!! Printing it out! Thanks!!

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