French Onion Mashed Potatoes

In a large pot or Dutch oven over medium heat, melt 2 tbsp of butter. Add the sliced onions, fresh thyme, and a pinch of black pepper.

Cover and cook, stirring occasionally, for about 10-15 minutes until the onions are very soft.

Uncover, add the chicken broth to deglaze the pan, and continue to cook, stirring frequently, until the onions are deeply caramelized and jammy, about 20-25 more minutes. Remove from the pot and set aside.

While the onions cook, place the quartered potatoes in a separate large pot. Cover with cold, salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.

While the potatoes are boiling, prepare the cheese sauce. In a medium saucepan over medium heat, melt 3 tbsp of butter. Add the minced garlic and sauté for 30-60 seconds until fragrant.

Pour in the heavy cream, then stir in the shredded Gruyère and grated Parmesan cheese. Season with black pepper.

Stir continuously until the cheese is fully melted and the sauce is smooth. Remove from heat.

Drain the cooked potatoes well. Pass them through a potato ricer back into the Dutch oven you used for the onions.

Pour the warm cheese sauce over the riced potatoes.

Gently fold the sauce into the potatoes until just combined. Be careful not to overmix.

Fold in about two-thirds of the caramelized onions and a handful of croutons.

Transfer the mashed potatoes to a serving bowl. Top with the remaining caramelized onions and croutons before serving.