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French Onion Potatoes

French onion potatoes with golden, crispy roasted baby potatoes topped with jammy caramelized onions and melted Gruyere. Baked until the cheese is bubbling, with thyme and a splash of beef broth for classic flavor.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes Halved.
olive oil and seasonings
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
butter and onions
  • 3 tbsp butter
  • 2 large yellow onions Thinly sliced.
herbs and flavor base
  • 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, then 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 the potatoes are golden and crispy.
Caramelize the onions
  1. Cook the sliced onions in butter over medium-low heat for 25 minutes, stirring occasionally, until deep golden and jammy.
  2. Stir in the fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed.
Bake with cheese
  1. Spoon the jammy onions over the roasted potatoes and spread them into an even layer.
  2. Bake for 8-10 minutes at 425F until the Gruyere is melted and bubbly.

Notes

For the crispiest edges, keep the potatoes in a single layer and don’t crowd the skillet. Store leftovers in the refrigerator up to 3 days; reheat in a 400F oven until hot and re-crisped. Freezing is not recommended because the onions and potatoes can soften after thawing. For a dairy-lite option, use a meltable Swiss-style cheese and still aim for the 8-10 minute bake to get bubbling tops.