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French Onion Potatoes

French onion potatoes with oven-roasted baby potatoes topped with deep golden jammy onions and melted Gruyere. Roasted until crispy, then finished in the oven until the cheese is bubbly.
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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
  • 2 lb baby potatoes, halved
Olive oil
  • 2 tbsp olive oil
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Butter
  • 3 tbsp butter
Yellow onions
  • 2 large yellow onions, thinly sliced
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Beef broth
  • 0.25 cup beef broth
Worcestershire sauce
  • 1 tsp Worcestershire sauce
Gruyere
  • 1.5 cup shredded Gruyere

Equipment

  • 1 cast iron skillet

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F, then toss the potatoes with olive oil, salt, and black pepper in an oven-safe cast iron skillet.
  2. Roast the potatoes for 30-35 minutes, until golden and crispy.
Make the jammy onions
  1. Meanwhile, cook the 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.
Assemble and bake
  1. Spoon the jammy onions over the roasted potatoes.
  2. Top with the shredded Gruyere, then bake for 8-10 minutes at 425°F until the cheese is melted and bubbly.

Notes

For the best texture, let the roasted potatoes finish at the oven rack position closest to the heat so the edges stay crisp when you add the onions and cheese. Store leftovers covered in the fridge for up to 3 days; reheat in a 375°F oven until warmed through and the cheese softens. Freezing is not recommended because the potatoes can become mealy after thawing. For a lighter option, replace half the Gruyere with a reduced-fat melting cheese to cut calories while keeping the bubbly melt.