French Onion Potatoes Delight (Printable)

Golden roasted potato slices layered with caramelized onions and Gruyère cheese.

# What You'll Need:

→ Potatoes

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

→ Caramelized Onions

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

→ Topping

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

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss potato slices with olive oil, kosher salt, and black pepper. Spread in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden and tender.
03 - While potatoes roast, heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt, cooking while stirring often for 10 minutes until softened. Add sugar and thyme and continue cooking, stirring occasionally, for 20 to 25 minutes until deeply golden and caramelized, reducing heat as necessary to avoid burning.
04 - Remove roasted potatoes from the oven and arrange them in an ovenproof shallow baking dish or skillet, slightly overlapping the slices.
05 - Evenly spread the caramelized onions over the potatoes, then sprinkle grated Gruyère cheese on top.
06 - Return the assembled dish to the oven and bake for 10 to 12 minutes until cheese is melted and bubbling. Optionally broil for 2 to 3 minutes to achieve a golden brown crust.
07 - Garnish with chopped fresh parsley if desired and serve hot.

# Expert Advice:

01 -
  • All the cozy, sophisticated flavors of French onion soup without needing crusty bread or a broiler-safe bowl.
  • The potatoes soak up every drop of those deeply caramelized onions, making each bite feel like comfort and elegance at once.
  • You can make this on a random Tuesday night and feel like you've created something restaurant-worthy.
02 -
  • Don't rush the onions—they need 30+ minutes of gentle heat to transform, and trying to speed it up just gives you burnt edges and sour flavor.
  • Keep those potato slices roughly the same thickness or they'll cook unevenly, leaving some raw while others turn to mush.
  • Slice your onions thin and uniform so they caramelize evenly and cook down into silky layers instead of thick chunks.
03 -
  • Toast your Gruyère straight from a block using a box grater and never look back—the texture is incomparably better than anything pre-shredded.
  • If your broiler is temperamental or weak, just bake a minute or two longer instead of worrying about the exact timing—you want melted and bubbling, not burnt.
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