French onion potatoes dish (Printable version)

Golden roasted potatoes with caramelized onions and bubbling Gruyère cheese.

# Needed ingredients:

→ Potatoes

01 - 4 large Yukon Gold potatoes, scrubbed and sliced into ½-inch rounds
02 - 2 tablespoons olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper

→ Caramelized Onions

05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - ½ teaspoon sugar
09 - ¼ teaspoon salt
10 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried

→ Topping

11 - 1 cup (100 grams) grated Gruyère cheese
12 - 2 tablespoons fresh parsley, chopped (optional)

# How to make it:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss potato slices with olive oil, kosher salt, and black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway, until golden and tender.
03 - In a large skillet over medium-low heat, melt butter with olive oil. Add sliced onions and salt; cook, stirring often, until softened, about 10 minutes. Add sugar and thyme, then continue cooking, stirring occasionally, until deeply golden and caramelized, 20 to 25 minutes. Reduce heat if onions brown too quickly.
04 - Remove roasted potatoes and arrange them slightly overlapping in a shallow ovenproof dish or skillet. Evenly spread caramelized onions over the potatoes.
05 - Sprinkle grated Gruyère evenly on top. Return to the oven and bake for 10 to 12 minutes until cheese is melted and bubbling. Optionally broil for 2 to 3 minutes for additional browning.
06 - Sprinkle chopped fresh parsley over the top if desired and serve immediately.

# Expert Suggestions:

01 -
  • You get all the soul-warming flavors of French onion soup without the long simmer time.
  • It's the kind of dish that makes people think you spent the whole day cooking, but you didn't.
  • Gruyère melting into golden, caramelized onions over tender potatoes is genuinely hard to stop eating.
02 -
  • The difference between caramelized and burnt onions is just a few minutes and your full attention—don't walk away during that final stretch.
  • Don't skip the flip on the potatoes halfway through; it's the key to that crispy-edged, tender-centered texture.
  • If onions are browning too fast, lower your heat immediately and add a splash of water if needed to slow things down.
03 -
  • Slice onions consistently so they caramelize evenly—a mandoline is your friend if you have one.
  • Keep your Gruyère cold before grating; warm cheese shreds unevenly and won't melt as beautifully.
  • If you're making this ahead, caramelize the onions the day before and store them in the fridge—they'll actually deepen in flavor and save you time when you're assembling.
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