French Onion Mashed Potatoes
PREP TIME: 15 MINS
COOKING TIME: 50 MINS
SERVES: 6
INGREDIENTS
1.5 kg Spud Lite potatoes, peeled and diced
2 x Continental beef stock pot sensations
80g unsalted butter
1/3 cup Gruyere cheese, finely grated
salt flakes and freshly ground black pepper
1 tablespoon fresh lemon thyme leaves
Caramelised Onions
2 tablespoons unsalted butter
2 large brown onions, halved and thinly sliced
Salt flakes and freshly ground black pepper
Cheesy Croutons
½ small Baguette, torn into small pieces
1 tablespoon olive oil
2 teaspoons dried onion powder
Salt flakes and freshly ground black pepper
¼ cup Gruyere cheese
1 teaspoon fresh thyme leaves
METHOD
Step 1
Preheat oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
Step 2
For the croutons, place bread in a small mixing bowl and drizzle with oil, onion powder, salt and pepper, tossing to combine. Place on prepared baking tray and bake in preheated oven for 5 minutes. Sprinkle over gruyere cheese and thyme and return to oven for a further 5 minutes or until croutons are golden and cheese has melted. Remove from oven and set aside until required.
Step 3
For the caramelised onions, heat butter in medium saucepan over medium-low heat. Add onions and season with salt and pepper, stirring until well coated. Cover and cook for 30 minutes until very tender. Increase heat to medium-high, stirring regularly until onion caramelises. Add beef concentrate to the onions, stirring until melted and combined.
Step 4
Meanwhile for the mash potato, boil potatoes for 15 minutes or until very tender. Drain and return potatoes to the pan. Using a potato masher or ricer, mash potatoes until smooth. Return pan to a medium heat, stirring constantly for 1-2 minutes, to help remove excess moisture from the mashed potato. Add butter to mashed potatoes with Gruyere, salt and pepper, stirring until mixture is smooth. Add onion mixture, stirring to combine.
Serve mash topped with cheesy croutons.
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