French Onion Potato Slices (Printable view)

Crisp golden potatoes topped with caramelized onions and melted Gruyère cheese.

# What You Need:

→ Potatoes

01 - 4 large Yukon Gold potatoes, scrubbed and sliced into 1/2-inch rounds
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp black pepper

→ Caramelized Onions

05 - 2 large yellow onions, thinly sliced
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - 1/2 tsp sugar
09 - 1/4 tsp salt
10 - 1 tsp fresh thyme leaves or 1/2 tsp dried

→ Topping

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

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss potato slices with olive oil, salt, and pepper in a large bowl. Arrange in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and tender.
03 - Heat butter and olive oil in a large skillet over medium-low heat. Add onions and salt, cooking until softened, about 10 minutes. Sprinkle in sugar and thyme, then continue cooking, stirring occasionally, until deeply golden and caramelized, 20-25 minutes more. Reduce heat if browning too quickly.
04 - Remove roasted potatoes from the oven and arrange in a shallow ovenproof dish or skillet, slightly overlapping slices. Spread caramelized onions evenly on top.
05 - Sprinkle Gruyère cheese over the onions. Return dish to the oven and bake for 10-12 minutes until cheese is melted and bubbling.
06 - Broil for 2-3 minutes to achieve extra browning, if desired.
07 - Garnish with chopped fresh parsley and serve hot.

# Expert Advice:

01 -
  • You get all the soul of French onion soup without standing over a pot for hours.
  • The caramelized onions become so sweet and complex that you'll find yourself eating spoonfuls straight from the pan.
  • It transforms simple potatoes into something worthy of a dinner party side dish.
02 -
  • Don't skip flipping the potatoes halfway—they brown unevenly otherwise and some pieces stay pale while others burn.
  • If your onions are browning too fast and smell burnt, they've gone past sweet caramelized into bitter charred, so lower your heat immediately.
  • The cheese needs to melt all the way through, so don't skip the oven time just because it looks golden on top.
03 -
  • Taste your caramelized onions before layering—if they taste dull, they probably need more time or a tiny pinch more salt to bloom the flavors.
  • Let the potatoes cool for just 2–3 minutes after roasting before layering so they don't steam and lose their crispness, but while they're still warm enough that the cheese melts into them.
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