French Onion Mashed Potatoes
Here’s another contender in this Sides-giving Series! And this side dish came here to win. It combines two classic dishes into one bite and I am not kidding when I say you will probably lick the bowl.
First, the mashed potatoes are super smooth, buttery and garlicy - all the right things. I used a potato ricer and let me tell you, it was a TOTAL GAME CHANGER in helping me get my mashed potatoes EXTRA EXTRA creamy. Creamy is a must for the base of this dish because then, the french onion soup/but not really soup topping makes these good things blend together for the most flavorful comfort dish. You may even want to introduce this to your weekly rotation this fall and winter. It is that special!
Ingredients
Serves 6
Mashed Potatoes
3 large russet potatoes (peeled and cut into 4ths)
6 tbsp of unsalted butter
4 cloves of garlic (minced)
1/2-1 cup heavy whipping cream
salt & pepper
French Onion
3 yellow onions (very thinly sliced using a mandolin or knife)
2 tbsp unsalted butter
1 big pinch of sea salt
3/4 cup pinot grigio (or other dry white wine)
1/4 cup dry sherry
1-2 cups good quality beef broth
5 sprigs of fresh thyme (tied together with kitchen twine)
1 tbsp all-purpose flour
1 french baguette cut into 1/2 inch slices
1-2 cups shredded gruyere cheese
Additional items
Potato ricer like this OXO Potato Ricer
6 Mini Cocottes or ramekins or oven safe bowls
Mandolin
Walled baking sheet
Method
Place the potatoes in a pot of salted water and bring to a boil together until softened/can be pierced with a fork (15-20 min). Reserve 1 cup of the water and allow the potatoes to cool to the point they can be handled. If you are using the potato ricer, you can rice the potatoes into the same pot, or begin mashing them.
Stir in the butter and gradually add in the minced garlic, and heavy whipping cream until creamy. If your potatoes are large you may need 1 whole cup of cream. Add salt and pepper to taste and set aside on low or in a warm oven (turned off). If it begins to dry out, you can use some of the potato water.
Heat a dutch oven or heavy-bottomed pot on medium and melt the butter. Toss in the slices of onion and coat with the butter. Allow the onions to caramelize on medium (to low-medium if they are browning too quickly) for 30-45 minutes.
Stir in the wine, sherry and thyme and cook off the alcohol on high for 3-4 minutes.
Slowly stir in the flour until well distributed and the wine sauce begins to thicken. Stir in 1 cup of broth or more to make sure the onions are totally covered and simmer on low for 30 minutes or until reduced by half. Remove the thyme sprigs and set aside.
Start preparing the mini cocottes or ramekins lining them 1/2 of the way with mashed potatoes.
Spoon over some of the onions with the wine/broth sauce over the mashed potatoes, making sure to leave about 1/2 inch for the slices of baguette and shredded gruyere.
Arrange the baguette in the center and sprinkle with generous amounts of gruyere. Repeat with remaining cocottes / ramekins.
Place each of the cocottes or ramekins on a walled baking sheet and place 2 inches under the broiler. Broil for 2-3 minutes until cheese is melted and golden, watching carefully not to burn the toast or cheese.
Allow to cool slightly and serve savoring every last delicious bite.
