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French Onion Potatoes

French onion potatoes with golden roasted baby potatoes topped with deep golden jammy onions and melted Gruyere. Finished in the oven until the cheese bubbles for a browned, savory side dish.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes Halved.
olive oil
  • 2 tbsp olive oil
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
butter
  • 3 tbsp butter
yellow onions
  • 2 yellow onions Thinly sliced.
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
  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425°F. Toss halved baby potatoes with olive oil, salt, and black pepper in an oven-safe cast iron skillet.
  2. Roast at 425°F for 30-35 minutes, until the potatoes are golden and crispy.
Make the jammy French onion topping
  1. Cook thinly sliced yellow onions in butter over medium-low heat for 25 minutes, stirring occasionally, until deep golden and jammy.
  2. Stir in fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed.
Bake with Gruyere
  1. Spoon the jammy onions over the roasted potatoes, then top with shredded Gruyere.
  2. Bake at 425°F for 8-10 minutes, until the cheese is melted and bubbly.

Notes

For best browning, spread the potatoes in a single layer in the skillet before roasting and avoid stirring during the first roast. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 400°F oven or skillet until hot. Freezing is not recommended because the onions and potatoes soften after thawing. For a lighter swap, use plant-based butter and a lactose-reduced or plant-based cheese alternative while keeping the onion cooking method the same.