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French Onion Potatoes

French onion potatoes with oven-roasted, crisp baby potatoes topped with jammy caramelized onions and melted Gruyere. Roasted potatoes finish in the oven after the onions so everything is hot, saucy, and cheesy.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Roast the potatoes
  1. Preheat oven to 425F. Toss 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. Meanwhile, 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.
Assemble and melt cheese
  1. Spoon the jammy onions over the roasted potatoes, spreading them evenly.
  2. Top with shredded Gruyere, then bake for 8-10 minutes at 425F until melted and bubbly.

Notes

For best crisp edges, make sure the potatoes are cut to similar sizes and roast in a single layer in the hot skillet. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 425F oven until hot and re-melted (microwave works but softens the crust). Freezing is not recommended because the onions and potatoes lose texture after thawing. Dietary swap: use a dairy-free cheese and butter substitute to make it lactose-free while keeping the onion-caramel flavor.