French Onion Mashed Potatoes
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Ingredients
1 cup (8 oz) and 2 tbsp unsalted butter, separated
4 pounds mixed onions (such as yellow and red), halved and thinly sliced lengthwise (16 cups)
8 (6-inch) sprigs of thyme, plus leaves for garnish
2 ½ teaspoons kosher salt, divided
⅓ cup dry sherry
4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch thick slices (12 cups)
3 cups halved
1 pound Gruyere cheese, finely chopped (about 4 cups), divided
Crispy fried onions (for example, in French) for garnish
To make
Classic buttermilk mashed potatoes are great, but if you want to really delight, French onion mashed potatoes are just the thing for you. Perfect for a festive dinner or other special occasion, this delicious mashed potato with cheese filling is infused with the rich and pleasant taste of French onion soup. Onions, which are slowly caramelized with thyme and sherry for an incredible signature flavor, can be prepared in 3 days. Our French onion mashed potatoes, topped with nutty Gruyere cheese and sprinkled with crunchy onions for a little texture contrast, are ready to draw everyone's attention (not to mention a few hearts) to any table. And for a special twist, try serving mashed potatoes in separate baking tins.
Melt 4 tablespoons of butter in a large roasting pan over medium-high heat until sizzling. Add the onion, thyme and 2 teaspoons of salt. Cover and cook, stirring occasionally, until the onion is soft and translucent, about 20 minutes. Reduce the heat to low; continue cooking uncovered, stirring occasionally, until the onion is soft and thickly browned, 1 hour 20 minutes to 1 hour 30 minutes. (When the potatoes start to stick and burn, add a little water and continue stirring.) Add the sherry; cook, stirring frequently, until the liquid is absorbed, about 90 seconds. Remove from heat and stir in 2 tablespoons of butter until it melts. Remove and discard the thyme sprigs.While the onions are cooking, put the potatoes in a large saucepan and cover with cold water so that it covers them 1 inch; season lightly with salt. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the potatoes are fork-soft, 10 to 12 minutes. Drain in a colander. While the potatoes are still very hot, pass them through a meat grinder into a saucepan (a potato masher or food mill is also suitable).Combine half of the potatoes and the remaining 12 tablespoons of butter in a medium saucepan over medium-low heat; cook, stirring occasionally, until the butter melts.Put the pot of potatoes on low heat. Mix in half until smooth. Gradually add 3 1/2 cups of the cheese until it melts and becomes smooth. Sprinkle with the remaining 1/2 teaspoon salt.Preheat the oven to bake, placing a wire rack about 6 inches from the heat. Place half of the mashed potatoes in a lightly greased 13-inch x 9-inch baking dish. Arrange 1 1/2 cups caramelized onions in an even layer on top. Top with the remaining mashed potato mixture. Place the remaining 1/2 cup caramelized onion on top of the mashed potatoes. Sprinkle with the remaining 1/2 cup cheese. Bake until the cheese is melted and lightly browned, 5 to 7 minutes. Garnish with sauteed onions and thyme leaves.
Melt 4 tablespoons of butter in a large roasting pan over medium-high heat until sizzling. Add the onion, thyme and 2 teaspoons of salt. Cover and cook, stirring occasionally, until the onion is soft and translucent, about 20 minutes. Reduce the heat to low; continue cooking uncovered, stirring occasionally, until the onion is soft and thickly browned, 1 hour 20 minutes to 1 hour 30 minutes. (When the potatoes start to stick and burn, add a little water and continue stirring.) Add the sherry; cook, stirring frequently, until the liquid is absorbed, about 90 seconds. Remove from heat and stir in 2 tablespoons of butter until it melts. Remove and discard the thyme sprigs.While the onions are cooking, put the potatoes in a large saucepan and cover with cold water so that it covers them 1 inch; season lightly with salt. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the potatoes are fork-soft, 10 to 12 minutes. Drain in a colander. While the potatoes are still very hot, pass them through a meat grinder into a saucepan (a potato masher or food mill is also suitable).Combine half of the potatoes and the remaining 12 tablespoons of butter in a medium saucepan over medium-low heat; cook, stirring occasionally, until the butter melts.Put the pot of potatoes on low heat. Mix in half until smooth. Gradually add 3 1/2 cups of the cheese until it melts and becomes smooth. Sprinkle with the remaining 1/2 teaspoon salt.Preheat the oven to bake, placing a wire rack about 6 inches from the heat. Place half of the mashed potatoes in a lightly greased 13-inch x 9-inch baking dish. Arrange 1 1/2 cups caramelized onions in an even layer on top. Top with the remaining mashed potato mixture. Place the remaining 1/2 cup caramelized onion on top of the mashed potatoes. Sprinkle with the remaining 1/2 cup cheese. Bake until the cheese is melted and lightly browned, 5 to 7 minutes. Garnish with sauteed onions and thyme leaves.
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Author:Admin
Published: 11/20/2023 8:32 PM
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