French Onion Soup Stuffed Potatoes

1. Prepare the Potatoes:
   • Preheat the oven to 200°C (400°F).
   • Wash and dry the potatoes, then prick them with a fork a few times.
   • Place them on a baking sheet and bake for 50-60 minutes or until tender. Let cool slightly before handling.
2. Caramelize the Onions:
   • In a large skillet, melt butter with olive oil over medium heat.
   • Add the sliced onions, sugar, and a pinch of salt. Stir to coat.
   • Cook, stirring occasionally, for 25-30 minutes, until the onions are golden and caramelized. Reduce the heat if they start to burn.
   • Add the thyme and broth. Cook for an additional 5 minutes, stirring occasionally, until the liquid reduces slightly. Remove from heat.
3. Hollow and Stuff the Potatoes:
   • Slice the top off each potato and gently scoop out most of the flesh, leaving a sturdy shell. Place the scooped potato in a bowl.
   • Mash the potato flesh and mix in half of the caramelized onion mixture. Season with salt and pepper.
   • Spoon the mixture back into the potato shells, mounding slightly.
4. Add the Cheese and Bake:
   • Top each stuffed potato with the remaining caramelized onions and a generous layer of shredded Gruyère cheese.
   • Return the potatoes to the oven and bake at 180°C (350°F) for 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • Garnish with chopped parsley if desired and serve hot.

These French Onion Soup Stuffed Potatoes combine the hearty flavors of a classic soup with the comforting texture of baked potatoes, creating a perfect side dish or main course!