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French Onion Potatoes

French onion potatoes with oven-roasted, crisp edges and jammy caramelized onions topped with melted Gruyère. Finished with a quick bake until the cheese turns bubbly and golden in a cast iron skillet.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes, halved
  • 2 lb baby potatoes
olive oil
  • 2 tbsp olive oil
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
butter
  • 3 tbsp butter
yellow onions, thinly sliced
  • 2 large yellow onions
fresh thyme leaves
  • 1 tsp fresh thyme leaves
beef broth
  • 0.25 cup beef broth
Worcestershire sauce
  • 1 tsp Worcestershire sauce
shredded Gruyère
  • 1.5 cup shredded Gruyere

Equipment

  • 1 cast iron skillet

Method
 

Roast the potatoes
  1. Preheat the oven to 425F. Toss the 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. Keep an eye on the edges so they turn crisp rather than pale.
Caramelize the onions
  1. Cook the sliced yellow onions in butter over medium-low heat for 25 minutes. Stir occasionally until deep golden and jammy.
  2. Stir in the fresh thyme leaves, beef broth, and Worcestershire sauce. Simmer until the liquid is mostly absorbed and the onions look glossy.
Finish with Gruyère
  1. Spoon the caramelized onions over the roasted potatoes. Spread them evenly so each potato gets a portion.
  2. Bake for 8-10 minutes at 425F until the cheese is melted and bubbly. Look for bubbling at the edges for the best texture.

Notes

For extra crisp potatoes, make sure the oven and skillet are fully heated before the first roast, and spread the potatoes in a single layer. Store leftovers in the refrigerator up to 3 days; reheat in a 425F oven until hot and edges crisp again. Freezing is not recommended due to softer potatoes after thawing. For a lighter option, use half the butter and swap Gruyère with a reduced-fat cheese blend.