Guinness French Onion Baked Potatoes

A big ol’ russet potato carved up and stuffed with a thick caramelized onion and Guinness sauce.  

A french onion baked potato

This recipe be would be right at home in any pub. It’s essentially a soup, with the baked potato as the bowl. The onions are seared in butter and olive oil, then caramelized and simmered in a bit of Guinness, before adding a bunch of seasoning and some beef broth. Then that all gets spooned into the baked potato, topped with Gruyere, and baked a little more until maximum delicious golden brown gooiness is achieved.  

I’d highly recommend serving it alongside several pints of Guinness to complete the meal.  

Time You Need  

  • ~20 minutes prep 
  • ~1 hour, 10 minutes cooking 
  • Yields: 4 potatoes 

What You Need  

  • 4 large russet potatoes, scrubbed, washed and dried  
  • 1 bottle/can of Guinness extra stout of draught  
  • 2 sweet yellow onions, sliced  
  • 2 cups of beef broth  
  • 4 oz Gruyere or Swiss cheese, thickly sliced  
  • 4 cloves of minced garlic  
  • 3 tbsp flour  
  • 1 tbsp brown sugar  
  • 2 tbsp butter  
  • ~2 tbsp olive oil (and a little more for rubbing the potatoes)   
  • 1 tsp salt  
  • 2 tsp black pepper 
  • 1 tbsp fresh or dried rosemary  
  • 1 tbsp garlic powder  

What You Do 

  • Preheat oven to 350. Take a fork and stab holes all over each potato, than hand-rub in olive oil.  
  • Place either on a baking sheet or simply directly on the oven rack, and bake the potatoes for about 60-65 minutes.  
  • While the potatoes cook, start on the onions.  
  • Heat a large skillet on the stove over medium heat, and add butter and olive oil. Then add diced onions. 
  • Cover onions, but continue to stir and cook until onions are soft and begin to brown and caramelize. About 25 minutes.  
  • Then add in ½ cup of Guinness and brown sugar and bring to a simmer.  
  • Toss in rosemary, garlic, and flour, stir and cook for about 3-4 minutes until garlic is soft. Then add in beef broth and mix well.  
  • Bring to another light simmer and let thicken. Season with salt, black pepper, and garlic powder and continue to stir.  
  • Remove from heat and set to the side until potatoes are done.  
  • Once potatoes are tender, remove from oven and place in a glass or Pyrex oven safe container.  
  • Cut a slit down each potato, and pop open by squeezing ends toward each other.  
  • Spoon in hearty amounts of the onion and beef broth into each potato, drowning them in it.  
  • Top with a hearty slice or two of cheese and return to the oven. Bake for an additional 10 minutes. Alternatively, you can broil on high for about 3-5 minutes, keeping a close eye on the potatoes to develop a nice golden crispy brown color.  
  • Remove from oven after time is up, let cool, and enjoy!  
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