I turned French onion soup into baked potatoes layered with caramelized onions and Gruyere, and shared the recipe in the baked potato recipes on Delish.com.

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If your favorite soup is French onion, you need these baked potatoes in your life. I slow-cook yellow onions until they’re almost sweet, then fold them into skins loaded with melted Gruyere cheese, and every bite feels like a little revelation.

I like that it’s showy but stupidly easy, the kind of dish that sits between Baked Potato Recipes and Potato Side Dishes on my weeknight rotation. Youll think it took way longer than it did, and you might even hide the leftovers so nobody else eats them.

Trust me, this one turns ordinary dinner into something you actually want to brag about.

Ingredients

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Starchy russets give fluffy insides, lots of fiber and slow carbs, great for comfort.
Sweet when caramelized, they add depth and a mild tang, some vitamin C.
Nutty melty cheese, adds protein and rich savory flavor, melts beautifully.
Boosts umami and meaty notes, adds salt and depth without heavy fat.
Adds silky mouthfeel and browned flavor, mostly fat so use in balance.
Tangy cooling finish that balances richness, gives some protein and creaminess.
Fresh onion aroma, brightens dishes with tiny vitamin boost and color.
Drives golden roasting with healthy fats and subtle fruitiness, helps crisp skins.
Herbal lift, earthy citrus notes that pair with beef and onion flavors.

Ingredient Quantities

4 large russet potatoes (about 2 lb)

2 tbsp olive oil

1 tsp kosher salt, plus more for seasoning

Freshly ground black pepper

3 tbsp unsalted butter

1 tbsp olive oil

3 large yellow onions, thinly sliced

1 tsp granulated sugar

1/4 cup dry white wine

1 cup beef broth preferably low sodium

1 tsp Worcestershire sauce

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1 1/2 cups shredded Gruyere cheese, divided

1/2 cup sour cream

2 tbsp chopped fresh chives

How to Make this

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1. Preheat oven to 425F. Scrub 4 russet potatoes, pat dry, prick a few times with a fork, rub all over with 2 tbsp olive oil, 1 tsp kosher salt and a little freshly ground black pepper. Put them on a baking sheet and roast 50 to 60 minutes until a skewer slides in easy.

2. While potatoes roast, heat 3 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced yellow onions and 1 tsp granulated sugar, stir to coat and cook low and slow, stirring every few minutes so they turn deep golden without burning, about 25 to 35 minutes.

3. Pour in 1/4 cup dry white wine to deglaze the pan, scrape up the brown bits, and let the alcohol mostly evaporate, 1 to 2 minutes.

4. Add 1 cup low sodium beef broth, 1 tsp Worcestershire sauce and 1 tsp fresh thyme leaves (or 1/2 tsp dried). Simmer until the liquid reduces and the onions are saucy and glossy, taste and season with salt and pepper. If it looks dry, add a splash more broth.

5. When potatoes are done take them out and let cool a few minutes. Cut each potato lengthwise and squeeze or fluff the insides with a fork. Season the fluffy potato with a pinch more kosher salt and pepper.

6. In a bowl mix about 1/2 cup of the fluffy potato from each potato (or roughly 1 cup total potato flesh) with 1/2 cup sour cream and 1 cup shredded Gruyere, stir until creamy. You don’t need to be perfect, just get it combined and taste for salt.

7. Spoon that cheesy sour cream potato back into each split potato, pile a generous spoonful of the caramelized onions on top of each one.

8. Sprinkle the remaining 1/2 cup shredded Gruyere over the onions and place the potatoes under the broiler for 2 to 4 minutes until the cheese is melted and bubbling. Watch it closely so it doesn’t burn.

9. Finish with 2 tbsp chopped fresh chives, an extra crack of black pepper and serve hot. If you like, offer extra sour cream or a little more thyme on top.

Equipment Needed

1. Rimmed baking sheet or sheet pan for roasting the potatoes
2. Large heavy skillet, about 10 to 12 inch, for slowly caramelizing the onions
3. Mixing bowl to combine the potato, sour cream and cheese, doesn’t have to be fancy
4. Sharp chef’s knife for slicing onions and halving potatoes
5. Cutting board
6. Fork or potato masher to fluff and scoop the potato insides
7. Box grater for shredding Gruyere
8. Wooden spoon or silicone spatula for stirring and deglazing the pan
9. Measuring cups and spoons
10. Oven mitts plus tongs or a heatproof spatula for handling hot potatoes under the broiler

FAQ

Q: How do I get rich, deeply caramelized onions without burning them?

A: Cook them low and slow in butter plus a little oil so they dont burn, salt early, add 1 teaspoon sugar to jump start browning, stir every few minutes and be patient. Use a wide pan so they arent crowded, and deglaze with the white wine as soon as brown bits form. Expect about 30 to 40 minutes for a deep brown color.

Q: What oven temp and bake time should I use for the russets?

A: Preheat to 425 F and bake large russets about 50 to 60 minutes until skins are crisp and a skewer goes in easily. Scrub, dry, rub with olive oil and kosher salt, poke a few holes, and bake directly on the rack or a sheet for crisp skin. Smaller potatoes will take less time.

Q: How do I get a fluffy, cheesy inside and melty top?

A: Scoop out some flesh after baking, mix with sour cream and half the Gruyere plus salt and pepper, stuff it back, pile on the caramelized onions and the rest of the cheese, then broil for a few minutes until bubbly and brown. Watch it closely so it doesnt burn.

Q: Can I make this vegetarian or swap the beef broth?

A: Yes. Use good vegetable broth instead of beef. Worcestershire often has anchovies so replace with vegetarian Worcestershire or a splash of soy sauce plus a little balsamic for umami.

Q: How long can I store leftovers and best way to reheat?

A: Caramelized onions keep 3 to 4 days in the fridge and freeze up to 3 months. Fully baked stuffed potatoes last 3 to 4 days refrigerated. Reheat in a 350 F oven 15 to 20 minutes until hot, or microwave then finish in the oven to crisp the skin.

Q: No Gruyere on hand, what else works?

A: Swiss, Emmental, Comte or Fontina melt well and give a similar nutty flavor. Sharp cheddar will work for melty texture but tastes different. Use what you like, just save some cheese to finish under the broiler.

French Onion Baked Potatoes Recipe Substitutions and Variations

Russet potatoes: Yukon Gold (creamy and still bakes well), sweet potatoes (sweeter, different vibe but tasty), red potatoes (thinner skins, firmer texture), or even large baking yams if you want a sweeter dish
Beef broth: low-sodium chicken broth (still savory), vegetable broth (to keep it vegetarian), mushroom broth or a mix of water plus a splash of soy sauce or miso for extra umami
Gruyere cheese: Emmental or Comté (very similar nutty melt), Swiss (more common and melts well), fontina (mild and gooey), or sharp cheddar for a bolder punch
Sour cream: plain Greek yogurt (same tang, less fat), crème fraîche (richer and silkier), or softened cream cheese thinned with a little milk if thats what you got on hand

Pro Tips

1. Make the onions ahead, they get better with time. Cook them until really deep brown, cool, then store in the fridge for 4 to 5 days. Reheat gently in a skillet with a splash of broth or wine, it brings them back alive. If you need them faster try a tiny pinch of baking soda as they cook it speeds browning, but dont over do it or youll taste soap.

2. If you want to shave oven time, microwave the potatoes first until almost tender then finish in the oven to crisp the skin. Keep potatoes about the same size so they cook evenly. Let them rest a few minutes after baking before opening, warms them up inside and makes scooping easier.

3. Shred your own Gruyere, pre shredded cheese has stuff added that can stop it melting as nicely. Mix the filling while the potato is still warm so the cheese melts into it better. When you broil the stuffed spuds, watch them the whole time, the top goes from perfect to burned in seconds.

4. Taste as you go and dont over salt early since the beef broth and Worcestershire add sodium. A little acid at the end like a squeeze of lemon or a tiny splash of vinegar will brighten the whole dish, and crisped bacon or extra fresh thyme make great finishing touches.

French Onion Baked Potatoes Recipe

Recipe by Sarah level

0.0 from 0 votes

I turned French onion soup into baked potatoes layered with caramelized onions and Gruyere, and shared the recipe in the baked potato recipes on Delish.com.

Servings

servings

Calories

417

kcal

Equipment: 1. Rimmed baking sheet or sheet pan for roasting the potatoes
2. Large heavy skillet, about 10 to 12 inch, for slowly caramelizing the onions
3. Mixing bowl to combine the potato, sour cream and cheese, doesn’t have to be fancy
4. Sharp chef’s knife for slicing onions and halving potatoes
5. Cutting board
6. Fork or potato masher to fluff and scoop the potato insides
7. Box grater for shredding Gruyere
8. Wooden spoon or silicone spatula for stirring and deglazing the pan
9. Measuring cups and spoons
10. Oven mitts plus tongs or a heatproof spatula for handling hot potatoes under the broiler

Ingredients

4 large russet potatoes (about 2 lb)
2 tbsp olive oil
1 tsp kosher salt, plus more for seasoning
Freshly ground black pepper
3 tbsp unsalted butter
1 tbsp olive oil
3 large yellow onions, thinly sliced
1 tsp granulated sugar
1/4 cup dry white wine
1 cup beef broth preferably low sodium
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 1/2 cups shredded Gruyere cheese, divided
1/2 cup sour cream
2 tbsp chopped fresh chives

Directions

Preheat oven to 425F. Scrub 4 russet potatoes, pat dry, prick a few times with a fork, rub all over with 2 tbsp olive oil, 1 tsp kosher salt and a little freshly ground black pepper. Put them on a baking sheet and roast 50 to 60 minutes until a skewer slides in easy.
While potatoes roast, heat 3 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced yellow onions and 1 tsp granulated sugar, stir to coat and cook low and slow, stirring every few minutes so they turn deep golden without burning, about 25 to 35 minutes.
Pour in 1/4 cup dry white wine to deglaze the pan, scrape up the brown bits, and let the alcohol mostly evaporate, 1 to 2 minutes.
Add 1 cup low sodium beef broth, 1 tsp Worcestershire sauce and 1 tsp fresh thyme leaves (or 1/2 tsp dried). Simmer until the liquid reduces and the onions are saucy and glossy, taste and season with salt and pepper. If it looks dry, add a splash more broth.
When potatoes are done take them out and let cool a few minutes. Cut each potato lengthwise and squeeze or fluff the insides with a fork. Season the fluffy potato with a pinch more kosher salt and pepper.
In a bowl mix about 1/2 cup of the fluffy potato from each potato (or roughly 1 cup total potato flesh) with 1/2 cup sour cream and 1 cup shredded Gruyere, stir until creamy. You don't need to be perfect, just get it combined and taste for salt.
Spoon that cheesy sour cream potato back into each split potato, pile a generous spoonful of the caramelized onions on top of each one.
Sprinkle the remaining 1/2 cup shredded Gruyere over the onions and place the potatoes under the broiler for 2 to 4 minutes until the cheese is melted and bubbling. Watch it closely so it doesn't burn.
Finish with 2 tbsp chopped fresh chives, an extra crack of black pepper and serve hot. If you like, offer extra sour cream or a little more thyme on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.