French onion soup potatoes (Print Version)

Roasted potato slices with deeply caramelized onions and melted Gruyère cheese, inspired by French onion soup flavors.

# What You’ll Need:

→ Potatoes

01 - 3.3 lbs Yukon Gold or russet potatoes, scrubbed and sliced 1/3 inch thick
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 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 - 1/2 tsp kosher salt
09 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
10 - 1 tsp balsamic vinegar

→ Topping

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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Toss potato slices with olive oil, salt, and pepper. Arrange in a single layer on the sheet and roast for 25 to 30 minutes, turning once, until golden and tender.
02 - While potatoes roast, melt butter and olive oil in a large skillet over medium-low heat. Add onions and salt, cooking gently for 25 to 30 minutes until deeply golden and caramelized. Stir in thyme and balsamic vinegar, cook 1 to 2 minutes more, then remove from heat.
03 - Reduce oven temperature to 400°F. Lightly grease a baking dish and arrange roasted potato slices overlapping slightly. Evenly spread caramelized onions over potatoes. Sprinkle Gruyère and Parmesan cheeses on top.
04 - Bake for 10 to 15 minutes until cheese is melted and bubbling.
05 - Allow to cool slightly. Garnish with fresh parsley and serve warm.

# Additional Tips::

01 -
  • Those caramelized onions develop a rich sweetness that turns simple potatoes into something restaurant-worthy.
  • The cheese melts into every crevice and bubbles at the edges, creating crispy-golden pockets of pure comfort.
  • It's the kind of side dish that steals the spotlight and tastes like it took all day to make.
02 -
  • Caramelized onions demand low heat and your patience—rush them on high heat and you'll get scorched, bitter onions instead of sweet magic.
  • Slice your potatoes to even thickness or the thinner ones will turn to mush while the thick ones are still firm; a mandoline takes the stress out of this.
03 -
  • Don't skip the flip on the potatoes halfway through roasting—it takes 30 seconds and makes the difference between golden and golden-and-crispy.
  • The moment you taste those caramelized onions on their own, you'll understand why people spend 30 minutes on them; that moment of understanding is when you become the person who makes this recipe again and again.
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