Step 1

Preheat oven to 375°F.

Step 2

In a large skillet over medium-high heat, melt butter. Add onions and season with salt and pepper and thyme. Cook slowly until very soft and caramel colored, stirring occasionally.

Step 3

Deglaze pan with sherry or wine, then add stock and bring to a low boil. Let cook until liquid is nearly gone, 5-10 minutes.

Step 4

Meanwhile, cut the top third off of each potato and scoop the flesh into a medium bowl. Add half of the onion mixture to the potato flesh and stir to combine.

Step 5

Refill each potato shell and place on a baking sheet. Top with remaining onions and gruyere cheese.

Step 6

Bake until cheese has melted. For more color, broil on high for 1 minute. Enjoy!