A comforting skillet blending caramelized onions, beef, tender potatoes, and melted Gruyère cheese.
# Ingredients:
→ Meats
01 - 1 lb ground beef, 80% lean
→ Vegetables
02 - 2 large yellow onions, thinly sliced
03 - 2 medium russet potatoes, thinly sliced
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped
→ Dairy
06 - 1 cup shredded Gruyère cheese (110 g)
07 - 2 tbsp butter
→ Liquids
08 - 1 cup beef broth (240 ml)
09 - 2 tbsp Worcestershire sauce
→ Pantry and Spices
10 - 2 tbsp olive oil
11 - 1 tsp dried thyme
12 - 1 tsp salt
13 - ½ tsp black pepper
→ Optional
14 - French bread slices, toasted (for serving)
# Directions:
01 - In a large skillet over medium heat, warm 1 tablespoon olive oil and the butter. Add the sliced onions and cook, stirring frequently, until deeply golden and caramelized, about 12 to 15 minutes. Stir in minced garlic and cook for an additional minute. Remove onions and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Add the sliced potatoes and season with salt, pepper, and dried thyme. Cook, stirring occasionally, for 5 to 7 minutes until the potatoes are tender and golden.
03 - Push potatoes to one side of the skillet. Add ground beef, breaking it apart with a spoon. Cook until no longer pink, approximately 5 minutes. Drain excess fat if necessary.
04 - Return the caramelized onions to the skillet and combine thoroughly with the beef and potatoes. Stir in Worcestershire sauce and beef broth. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until most of the liquid is absorbed and potatoes are fully cooked.
05 - Sprinkle the shredded Gruyère evenly over the mixture. Cover the skillet and let the cheese melt for 2 to 3 minutes.
06 - Garnish with chopped parsley. Serve hot, optionally accompanied by toasted French bread slices.
