Baby red potatoes stuffed with french onion soup inspired onions and ricotta; finished with chopped walnuts and fresh thyme are an easy, elegant and delicious appetizer! These stuffed potatoes would make a great addition to your next dinner party or New Year's Eve shindig!
3smallYellow Onions– peeled, halved and thinly sliced
2 ½tspSalt– divided, plus more to taste
¼tspGround Pepper, plus more to taste
¼CupDry Sherryor Red Wine
½CupBeef Stock(can substitute veal stock)
Walnuts– chopped, to taste
Fresh Thyme Leaves– for garnish
Cook Onions: In a large skillet over medium heat, melt butter. Add the onions, ¾ teaspoons salt, ¼ teaspoon pepper, bay leaves, thyme and paprika. Cook, stirring occasionally until onions begin to color, about 15-20 minutes. Add the sherry and stock to deglaze pan. Reduce heat to medium-low and cook the liquid is evaporated and the onions are caramelized, stirring occasionally, about an additional 35-40 minutes. Remove from heat and set aside until cool. Fish out bay leaf and discard.
Meanwhile, Cook Potatoes: Place potatoes in a large saucepan and cover with water. Season water with 1 ½ teaspoon salt. Bring to a boil, reduce heat to simmer. Cook for 10-15 minutes, or until tender. Transfer to a colander, drain well and set aside to cool off.
Prepare Filling: When potatoes are cool enough to handle, cut a thin sliver from the bottom of the potato to level, so it stands up straight. Stand potato up and cut a thin slice off of the top. Use a small melon baller to scoop out the pulp*, leaving a shell of the potato to stuff. Place potatoes in an ungreased baking pan and set aside.
In the bowl of a food processor: Add cooled onions and pulse until roughly chopped. Add in the ricotta cheese, and season with a pinch ¼ teaspoon salt and a pinch of pepper. Process until whipped and combined, about 2 minutes. Taste filling and adjust for taste with salt and pepper.
Preheat oven to 375 degrees F.
Fill Potatoes: Transfer onion mixture to a large pastry bag, or Ziploc with one corner snipped off, and pipe about 1 tablespoon of mixture into potato shells (alternatively use a small spoon to fill shells.)
Bake potatoes for 12-18 minutes, or until fully cooked and golden brown.
Transfer cooked potatoes to a serving platter and garnish with chopped walnuts and thyme. Serve and enjoy!
*Yield: Roughly 24-30 Stuffed Potatoes *Discard potato innards, save it for another use, or top it with some melted butter and eat right away. ;) *Left over French onion and Ricotta filling will keep, covered, in the refrigerator for 3 days. It is delicious as a dip for vegetables or excellent on crackers!