Take-out Tuesday, French Onion Soup Potato Boats

the Painted Apron

4 years ago

You’ve probably had soup in a bread bowl,

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

Course Main Course

Cuisine American, French

Keyword baked potatoes, French onion soup, main dish potatoes, onion soup potato boats, potato boats, soup smothered potatoes

Prep Time 20

Cook Time 20

baked potatoes 1

Servings 3

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.