Step 1

Melt butter in a large skillet over medium-low heat

Step 2

Add onions, season with salt and pepper

Step 3

Add bay and thyme, and cook low and slow until caramel in color and very soft

Step 4

Deglaze with sherry or dry white wine

Step 5

Add stock to onions and bring to a bubble

Step 6

Cut the top third off of the baked potatoes, scoop inside flesh into a bowl and arrange the potato shells on a baking sheet

Step 7

Combine the flesh of the potatoes with about half the onions and refill the potatoes

Step 8

Top stuffed potatoes with remaining onions and lots of Gruyère

Step 9

Broil or bake until brown and bubbly