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French Onion Potatoes

French onion potatoes with golden roasted baby potatoes, jammy caramelized onions, and melted Gruyere baked until bubbly. Finished with fresh thyme for a rich French-inspired side with crisp edges and savory onion flavor.
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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
  

French Onion Potatoes
  • 2 lb baby potatoes Halved before roasting.
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp butter
  • 2 yellow onions Thinly sliced.
  • 1 tsp fresh thyme leaves
  • 0.25 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1.5 cup shredded Gruyere

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 golden and crispy.
Caramelize the onions
  1. In the same skillet, cook the sliced yellow onions with butter over medium-low heat for 25 minutes until deep golden and jammy.
  2. Stir in the fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed.
Bake with Gruyere
  1. Spoon the caramelized onions over the roasted potatoes, then top with shredded Gruyere.
  2. Bake for 8-10 minutes until the cheese is melted and bubbly.

Notes

For maximum crispness, make sure the potatoes are cut evenly and spread them in a single layer in the skillet. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 400F oven until hot and edges start to re-crisp. Freezing isn’t recommended for best texture, but you can use a vegetarian swap by replacing beef broth with mushroom broth and using Worcestershire that’s vegetarian-friendly.