Rosemary-Scented Potatoes Topped With Caramelized Onions And Gruyère

• 6 medium baking potatoes (about 3 pounds)
• 1 tablespoon butter
• 7 cups thinly sliced onion (about 4)
• 4 garlic cloves, minced
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) shredded Gruyere cheese

1. Preheat oven to 375u0b0.
2. Pierce potatoes with a fork, and bake at 375u0b0 for 1 hour or until tender. Cool potatoes slightly.
3. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 20 minutes or until browned. Stir in chopped fresh rosemary and black pepper.
4. Preheat broiler.
5. Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/3 cup onion mixture into each potato. Sprinkle each serving with 2 tablespoons shredded Gruyere cheese. Broil 3 minutes or until cheese is lightly browned.

baking potatoes, butter, onion, garlic, fresh rosemary, freshly ground black pepper, gruyuere cheese

Taken from www.myrecipes.com/recipe/rosemary-scented-potatoes-topped-with-caramelized-onions-gruyre (may not work)