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French Onion Potatoes

French onion potatoes with crispy roasted baby potatoes, jammy caramelized onions, and baked Gruyère. Oven-roasted until golden, then finished under high heat until the cheese melts and bubbles.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes, halved
  • 2 lb baby potatoes Halve so the cut sides get crisp in the oven.
olive oil
  • 2 tbsp olive oil Coats the potatoes for browning.
salt
  • 1 tsp salt Season the potatoes before roasting.
black pepper
  • 0.5 tsp black pepper Season the potatoes before roasting.
butter
  • 3 tbsp butter Used to soften and brown the onions.
yellow onions, thinly sliced
  • 2 yellow onions Slice thin for deep, jammy caramelization.
fresh thyme leaves
  • 1 tsp fresh thyme leaves Adds savory, herbal flavor to the onion sauce.
beef broth
  • 0.25 cup beef broth Helps simmer the onions until the liquid is absorbed.
Worcestershire sauce
  • 1 tsp Worcestershire sauce Adds tangy umami to the onion mixture.
shredded Gruyere
  • 1.5 cup shredded Gruyere Top the potatoes so it melts into a bubbly layer.

Equipment

  • 1 cast iron skillet

Method
 

Roast the potatoes
  1. Preheat the oven to 425F, then 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, until the potatoes are golden and crispy, then keep the skillet ready for topping.
Caramelize the onions
  1. In the same cast iron skillet, cook the sliced yellow onions with butter over medium-low heat for 25 minutes, stirring occasionally, until deep golden and jammy.
  2. Stir in the fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed.
Finish and melt the cheese
  1. Spoon the jammy onions over the roasted potatoes, spreading them evenly.
  2. Bake at 425F for 8-10 minutes, until the Gruyère is melted and bubbly.

Notes

Pro tip: slice onions thin and keep the heat at medium-low so they caramelize into jammy strands instead of browning too quickly. Store leftovers covered in the fridge for up to 3 days; reheat in a 400F oven or skillet until hot and the potatoes crisp again. Freezing is not recommended because the potatoes and onions can lose texture. For a lighter option, use reduced-fat Gruyère and stick to the same bake times.