Description
These French Onion Baked Potatoes combine crispy, oven-baked russet potatoes with a rich and creamy French onion sauce topped with melted Gruyère and cheddar cheese. Caramelized onions simmered in beef broth and cream create a decadent topping that transforms simple baked potatoes into an elegant and satisfying meal or side dish.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
French Onion Sauce
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 1 tbsp all-purpose flour
- 1 cup beef broth (or vegetable broth for a lighter option)
- 1/2 cup heavy cream
- 1/2 tsp thyme (optional)
Toppings
- 1/2 cup shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking. Rub each potato with olive oil and season generously with salt and pepper. Place the potatoes directly on the oven rack to bake for 45-60 minutes until they are tender when pierced with a fork.
- Cook the Onion: While the potatoes are baking, heat butter in a large skillet over medium heat. Add the thinly sliced onions and cook them slowly for 15-20 minutes, stirring occasionally until they become golden brown and caramelized. If the onions start to stick to the pan, add a splash of water or broth to deglaze and prevent burning.
- Make the French Onion Sauce: Once the onions are fully caramelized, sprinkle the all-purpose flour over the onions and stir well to coat evenly. Gradually pour in the beef broth while stirring constantly to avoid lumps forming. Add the heavy cream and thyme if using, then let the mixture simmer gently for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Assemble the Potatoes: Remove the baked potatoes from the oven once they are tender. Carefully cut a slit down the center of each potato and use a fork to gently fluff the insides to create a soft bed for the sauce.
- Add the Cheese: Spoon the prepared French onion sauce generously over each potato. Sprinkle shredded Gruyère and cheddar cheese evenly on top. Return the potatoes to the oven for another 5-10 minutes until the cheese has melted thoroughly and is bubbly and slightly golden.
- Serve: Remove the potatoes from the oven and garnish with freshly chopped parsley if desired. Serve warm and enjoy the comforting layers of creamy French onion goodness atop crispy baked potatoes.
Notes
- You can substitute vegetable broth for beef broth for a vegetarian-friendly option.
- Gruyère cheese can be replaced with Swiss cheese if unavailable.
- Adding thyme is optional but adds a nice herbaceous note to the sauce.
- To speed up caramelizing onions, you can cook them on medium-low heat but be careful not to burn them.
- Use a fork to fluff potato interiors carefully to avoid breaking the skin.
- Leftover potatoes can be reheated in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
