French Onion Soup Potatoes (Printable)

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 ⅓ inch thick
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ 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 - ½ tsp kosher salt
09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - 1 tsp balsamic vinegar

→ Topping

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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss potato slices with 2 tbsp olive oil, ½ tsp salt, and pepper. Arrange in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping once, until golden and tender.
03 - While potatoes roast, heat butter and 1 tbsp olive oil in a large skillet over medium-low heat. Add onions and ½ tsp 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 cheese 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 Advice:

01 -
  • The potatoes develop these incredible crispy edges while staying creamy inside, creating the perfect canvas for the sweet onions and nutty cheese.
  • Its fancy enough for company but uses simple ingredients you probably already have, making it my go-to when I want to impress without spending hours in the kitchen.
02 -
  • Dont add the thyme until the onions are almost fully caramelized, I learned the hard way that adding it too early can make it bitter from the extended cooking time.
  • Flipping the potato slices halfway through roasting prevents them from sticking to the parchment and ensures even browning on both sides.
03 -
  • For the absolute best caramelized onions, deglaze the pan occasionally with a splash of water when you see browned bits forming on the bottom, scraping them up to incorporate that concentrated flavor back into the onions.
  • If your baking dish is broiler-safe, finish under the broiler for 1-2 minutes to get those irresistible browned cheese bubbles that make everyone want to dive in immediately.
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