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French Onion Potatoes

French Onion Potatoes with crispy roasted baby potatoes, jammy caramelized onions, and bubbling melted Gruyere. Finished in the oven so the cheese melts into the hot onion topping for a golden, 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: 490
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes, halved
  • 2 lb baby potatoes
Olive oil, salt, and pepper
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Butter and onions
  • 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 the oven to 425F. Toss baby potatoes with olive oil, salt, and black pepper in an oven-safe cast iron skillet until evenly coated.
  2. Roast the potatoes for 30-35 minutes until golden and crispy. Keep the skillet in the oven so the potatoes stay spread in a single layer for better browning.
Cook the jammy onions
  1. In the same cast iron skillet, cook yellow onions with butter over medium-low heat for 25 minutes. Stir occasionally until deep golden and jammy.
  2. Stir in fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed. Scrape up any browned bits so they blend into the glossy onion mixture.
Melt the cheese and finish
  1. Spoon the jammy onions over the roasted potatoes. Spread them evenly so every potato gets covered.
  2. Top with shredded Gruyere and bake for 8-10 minutes until the cheese is melted and bubbly. Let it rest briefly before serving so the topping sets.

Notes

For the crispiest potatoes, halve them evenly so they roast at the same rate. Store leftovers in the refrigerator up to 3 days; reheat in a 375F oven until warmed through and the cheese softens again. Freezing is not recommended because the potatoes can soften after thawing. If you need a vegetarian option, swap beef broth for vegetable broth and use Worcestershire sauce labeled vegetarian (or omit and add a small splash of extra broth to keep the onion sauce glossy).