Rosemary-Scented Potatoes Topped with Caramelized Onions and Gruyère |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cooking onions without salt helps them caramelize better. Add one-quarter teaspoon salt to the onion mixture once it has browned, if desired. Ingredients:
6 medium baking potatoes (about 3 pounds) |
1 tablespoon butter |
7 cups thinly sliced onion (about 4) |
4 garlic cloves, minced |
2 teaspoons finely chopped fresh rosemary |
1/2 teaspoon freshly ground black pepper |
3/4 cup (3 ounces) shredded gruyère cheese |
Directions:
1. Preheat oven to 375°.
2. Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.
3. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 20 minutes or until browned. Stir in chopped fresh rosemary and black pepper.
4. Preheat broiler.
5. Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/3 cup onion mixture into each potato. Sprinkle each serving with 2 tablespoons shredded Gruyére cheese. Broil 3 minutes or until cheese is lightly browned.
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