Rosemary-Scented Potatoes Topped with Caramelized Onions and Gruyère

Ingredients

• 3 pounds baking potatoes 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 2 teaspoons rosemary fresh finely chopped
• 4  garlic cloves minced
• 3 ounces gruyère cheese shredded
• 7 cups onion thinly sliced ( 4)

Equipment

• frying pan
• oven
• broiler

Directions

1. Preheat oven to 37
2. Pierce potatoes with a fork, and bake at 375 for 1 hour or until tender. Cool potatoes slightly.
3. Melt butter in a large nonstick skillet over medium heat.
4. Add onion and garlic; cook 20 minutes or until browned. Stir in chopped fresh rosemary and black pepper.
5. Preheat broiler.
6. Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/3 cup onion mixture into each potato.
7. Sprinkle each serving with 2 tablespoons shredded Gruyre cheese. Broil 3 minutes or until cheese is lightly browned.