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French Onion Potatoes

French Onion Potatoes are roasted until golden and crispy, then topped with jammy caramelized onions and bubbling melted Gruyere. Baked again so the cheese melts into the onion-potato layers.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes, halved
  • 2 lb baby potatoes
olive oil
  • 2 tbsp olive oil
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
butter
  • 3 tbsp butter
yellow onions, thinly sliced
  • 2 yellow onions
fresh thyme leaves
  • 1 tsp fresh thyme leaves
beef broth
  • 0.25 cup beef broth
Worcestershire sauce
  • 1 tsp Worcestershire sauce
shredded Gruyere
  • 1.5 cup shredded Gruyere

Equipment

  • 1 cast iron skillet

Method
 

Roast the potatoes
  1. Preheat the oven to 425F. Toss the halved baby potatoes with olive oil, salt, and black pepper in an oven-safe cast iron skillet.
  2. Roast for 30-35 minutes, turning once if needed, until the potatoes are golden and crispy. Keep them in the skillet for the next step.
Caramelize the onions
  1. Cook the thinly sliced yellow onions in butter over medium-low heat for 25 minutes until deep golden and jammy. Stir occasionally to prevent scorching.
  2. Stir in the fresh thyme leaves, beef broth, and Worcestershire sauce. Simmer until the liquid is absorbed and the onions look glossy.
Assemble and melt the cheese
  1. Spoon the jammy onions over the roasted potatoes so they’re evenly covered. Add the shredded Gruyere on top in an even layer.
  2. Bake for 8-10 minutes at 425F until the Gruyere is melted and bubbly. Let it stand 2 minutes before serving for cleaner scoops.

Notes

For the crispiest edges, keep the potatoes cut-side down during the first part of roasting and avoid stirring too often. Store leftovers in the fridge for up to 3 days in a covered container; rewarm in a 375F oven or skillet until hot. Freezing isn’t recommended because the potatoes soften after thawing. For a dairy swap, use a melting Swiss-style cheese in place of Gruyere (choose one labeled as melt-friendly).