French Onion Potatoes

Okay, picture this: me as a kid, hovering around the kitchen, hypnotized by the caramelizing onions in my mom’s skillet. That sweet, golden aroma mixed with butter and a little magic was like a warm hug. Years later, I decided to bring that same comforting flavor to one of my favorite sides—potatoes. The result? Crispy edges, tender insides, and that deep, savory French onion goodness all wrapped into one dish. It’s like your favorite cozy dinner teamed up with classic French bistro vibes, but way easier to make on a weeknight. Trust me, once you get those onions slowly softened and golden brown, everything else feels like a breeze. I promise you’re going to love this as much as I do!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Ingredients

For the Main Dish:

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• 3 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup beef or vegetable broth
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and freshly ground black pepper, to taste
• 1 cup shredded Gruyère or Swiss cheese (optional, but highly recommended)

How I Make It

Step 1:

Start by heating the butter and olive oil in a large skillet over medium-low heat. Toss in the sliced onions with a pinch of salt; this helps draw out their moisture and sweetness. Patience is key here—cook the onions slowly, stirring often, until they turn a deep golden brown and smell irresistibly sweet and caramelized—this can take about 25 minutes. If they start to stick, add a splash of water or broth to gently deglaze the pan.

Step 2:

While the onions are working their magic, bring a large pot of salted water to a boil and add the cubed potatoes. Boil them until just tender—about 10 minutes. You want them fork-tender but still holding their shape.

Step 3:

Drain the potatoes and set aside. Once the onions are perfectly caramelized, stir in the minced garlic and thyme, cooking for another minute until fragrant.

Step 4:

Pour in the beef or vegetable broth and simmer for 5 minutes, letting the sauce reduce slightly and get more concentrated in flavor.

Step 5:

Gently fold the cooked potatoes into the skillet, coating them with the onion sauce. Season with salt and plenty of freshly ground black pepper to balance the sweetness.

Step 6:

If you’re using cheese, sprinkle the Gruyère or Swiss cheese evenly on top. Transfer the pan to a 375°F oven and bake just long enough for the cheese to melt and bubble—about 10 minutes. Serve warm and watch everyone swoon.

Variations & Tips

• Add a splash of dry white wine to the onions along with the broth for a touch of acidity and depth.
• Swap Gruyère for sharp cheddar or mozzarella, depending on your cheese stash.
• Use red onions instead of yellow for a slightly sweeter, deeper color.
• If you want a crispier top without cheese, broil the dish for 2–3 minutes at the end.
• For a vegetarian twist, stick with vegetable broth and add sautéed mushrooms for extra umami.

How I Like to Serve It

This dish pairs perfectly with a simple green salad tossed in a light vinaigrette for a balanced meal. It also makes a great side for roast chicken or steak dinners. During colder months, I love serving it alongside a cozy bowl of soup or stew to keep those warm, homey vibes going.

Notes

• Store leftovers covered in the fridge for up to 3 days; reheat gently in the oven or microwave.
• Potatoes can be parboiled a day ahead to save time, just keep them refrigerated and covered to prevent browning.

Closing: This recipe nails that perfect blend of tender potatoes and rich, caramelized onions every time, making it a guaranteed crowd-pleaser in your kitchen.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.