French Onion Soup Potatoes (Print)

Golden roasted potatoes layered with caramelized onions and melted Gruyère cheese, inspired by classic French flavors.

# What you'll need:

→ Potatoes

01 - 3.3 lbs Yukon Gold or russet potatoes, scrubbed and sliced 1/3 inch thick
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Caramelized Onions

05 - 3 large yellow onions, thinly sliced
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - 1/2 tsp kosher salt
09 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
10 - 1 tsp balsamic vinegar

→ Topping

11 - 7 oz Gruyère cheese, grated
12 - 1 oz Parmesan cheese, grated (optional)
13 - 2 tbsp chopped fresh parsley (for garnish)

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss potato slices with olive oil, salt, and pepper. Arrange in a single layer on the prepared sheet. Roast for 25-30 minutes, flipping once, until golden and tender.
03 - While potatoes roast, heat butter and 1 tbsp oil in a large skillet over medium-low heat. Add onions and salt; cook, stirring often, for 25-30 minutes until deeply golden and caramelized. Stir in thyme and balsamic vinegar; cook 1-2 minutes more. Remove from heat.
04 - Reduce oven temperature to 400°F.
05 - Arrange roasted potato slices in a lightly greased baking dish, slightly overlapping. Spoon caramelized onions evenly over the potatoes. Sprinkle Gruyère (and Parmesan, if using) over the top.
06 - Bake for 10-15 minutes until cheese is melted and bubbling.
07 - Let cool slightly. Garnish with chopped parsley and serve warm.

# Expert Tips:

01 -
  • It captures every bit of French onion soup comfort without the spoon.
  • The sweetness of caramelized onions against crispy potato edges is completely addictive.
  • You can prep the onions ahead and assemble everything in minutes before guests arrive.
  • It works as a side dish or a vegetarian main that actually feels like a meal.
02 -
  • Do not rush the onions or they will burn instead of caramelize, low and slow is the only way to get that deep sweetness.
  • If your potatoes are not getting crispy, make sure they are in a single layer with space between them, and flip them halfway through roasting.
  • Grate the Gruyère yourself instead of buying pre shredded, it melts smoother and tastes so much better.
03 -
  • Use a mandoline to slice the potatoes evenly so they cook at the same rate, but watch your fingers.
  • Add a pinch of sugar to the onions if they are not caramelizing as quickly as you want, it helps them along without making them taste sweet.
  • Let the dish rest for five minutes after baking so the cheese firms up just enough to slice neatly instead of sliding everywhere.
Return