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French Onion Potatoes

French onion potatoes with roasted baby potatoes topped with jammy caramelized onions and melted Gruyere. Oven-roasted until golden and crispy, then finished under the heat for bubbling, savory cheese.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

French onion potatoes
  • 2 lb baby potatoes Halved.
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp butter
  • 2 yellow onions Thinly sliced.
  • 1 tsp fresh thyme leaves
  • 0.25 cup beef broth
  • 1 tsp Worcestershire sauce
  • 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 until evenly coated; spread into a single layer for best browning.
  2. Roast at 425F for 30-35 minutes until golden and crispy, stirring once halfway for even edges.
Make the jammy onions
  1. In the same skillet (carefully, if it’s very hot), cook yellow onions with butter over medium-low heat for 25 minutes until deep golden and jammy, stirring occasionally so they don’t burn.
  2. Stir in fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed and the onions look glossy and thick.
Bake with Gruyere
  1. Spoon the jammy onions over the roasted potatoes and spread into an even layer so every bite gets some onion topping.
  2. Top with shredded Gruyere and bake at 425F for 8-10 minutes until the cheese is melted and bubbly, with browned spots on the edges.

Notes

For maximum crispness, keep the potatoes in a single layer and roast without overcrowding the skillet. Store leftovers covered in the fridge up to 3 days; reheat in a 400F oven until hot and re-crisped. Freezing is not recommended because the potatoes and onions can soften after thawing. If you want a lower-saturated-fat option, swap part-skim Gruyere for regular Gruyere and use olive oil plus a reduced amount of butter.