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This my friends, is comfort at its finest. You have a melted cheesy potato topped the classic French onion and then topped with more cheese! You will melt with every bite! Trust me! These French Onion Potatoes are warm, flavorful and utterly satisfying!
Why You’ll Love French Onion Potato
The caramelized onion in this dish provides a serious comfort meal depth that just hits the spot. Pair that with the gooey melted cheese and the golden brown potato that add the perfect amount of crunch and, in short, you have yourself a home run!
How to Prepare French Onion Potato
Potato Preparation
- Fill a pot with water and bring to a boil. Add the potatoes and let boil until cooked through, about 30 minutes. When done, put in an ice bath to cool.
Filling
- Add the butter and oil to a pan, caramelize your onions on medium heat for 12 minutes, stirring constantly. Add in brown sugar and salt to help further caramelize. Continue cooking for 5 more minutes.
- Add in thyme, bay leaves, white wine, and beef broth. Let everything reduce until pretty soaked in.
Back to the Potatoes
- Preheat your oven to 450°F. Remove the potatoes from the ice bath and dry off with paper towels.
- Cut in half and remove a small well in the middle of the potatoes for the filling.
- Put the potato skins on a baking sheet and add a brush oil to the top of each potato skin. Bake for about 15 minutes, or until desired crispiness.
- Slice your gruyere very thin. When the potatoes are done, add a few slices to top, then some of the onion mixture followed by a few more slices of the gruyere, parmesan, thyme.
- Return to the oven and broil until the cheese is nice and golden, and that is it!
Substitutions and Variations
- You can use different types of potatoes instead, just make sure to adjust cooking time for size as well as how much of the filling you make.
- If you’d like a healthier version, you can sub the potatoes for cauliflower floret or a sweet potato.
- You can use your cheese of choice instead of the gruyere.
- If you like these, you can also check out my Seafood Stuffed Potatoes!
Chef’s Tip
Make sure you are patient with the onions. Caramelization takes time and you can’t rush it.
Similar Recipes
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Seafood Stuffed Potatoes
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Accordion Potatoes
Appetizers
Fingerling Potatoes Recipe
Appetizers
Cheesy Potato Galette
Common Questions
You certainly can, you can boil and cool the potatoes and store them in the fridge. Make the onion mixture and put in in an airtight container for up to 2 days. Then, when you ready to make them you can finish the rest of the directions in the recipe from there.
Absolutely! Gruyere is traditional but your cheese of choice would certainly work also.
Definitely, all you have to do is substitute the beef broth for vegetable broth instead and switch the cheese for vegetarian or vegan cheese and you’re good to go!
I really love Napa Valley White Wine from Whole Foods.
French Onion Potato
Ingredients
- 5 gold potatoes, boiled for 15 min or until mostly soft, cool in ice bath
- 2 very large onions, or 3 medium, thinly sliced
- 1 pat butter
- avocado oil, a drizzle
- 1/3 cup white wine
- 1/3 cup beef broth
- 1 thyme sprig
- 2 bay leaves
- 1/2 tsp brown sugar
- 1/2 tsp seasoned salt, or more to taste
- Gruyère
- Olive oil
- Parmigiano reggiano
- Chives
- 1 tsp fresh thyme
Instructions
Potato Preparation
- Fill a pot with water and bring to a boil. Add the potatoes and let boil until cooked through, about 30 minutes. When done, put in an ice bath to cool.
Filling
- Add the butter and oil to a pan, caramelize your onions on medium heat for 12 minutes, stirring constantly.
- Add in brown sugar and salt to help further caramelize. Continue cooking for 5 more minutes.
- Add in thyme, bay leaves, white wine, and beef broth. Let everything reduce until pretty soaked in.
Back to the Potatoes
- Preheat your oven to 450°F.
- Remove the potatoes from the ice bath and dry off with paper towels.
- Cut in half and remove a small well in the middle of the potatoes for the filling.
- Put the potato skins on a baking sheet and add a brush oil to the top of each potato skin. Bake for about 15 minutes, or until desired crispiness.
- Slice your gruyere very thin. When the potatoes are done, add a few slices to top, then some of the onion mixture followed by a few more slices of the gruyere, parmesan, thyme.
- Return to the oven and broil until the cheese is nice and golden, and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
