French Onion Baked Potatoes

That’s a brilliant fusion idea. Combining the deep, savory-sweet flavors of French onion soup with the comforting heartiness of a baked potato.

Here is a complete recipe for French Onion Baked Potatoes.

Table of Contents

French Onion Baked Potatoes 🧅🥔

This recipe transforms a humble baked potato into a gourmet experience. The key is replicating the rich, caramelized onion and beefy broth flavor of the classic soup.

Ingredients (Serves 4)

For the Potatoes & Base:

4 large russet potatoes, scrubbed clean

1 tbsp olive oil
Kosher salt

For the French Onion Topping:

3 large yellow onions, thinly sliced
3 tbsp unsalted butter

1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp Worcestershire sauce
½ cup beef broth (or mushroom broth for vegetarian)
Salt and freshly ground black pepper

For the Cheesy Finish:

1 ½ cups shredded Gruyère cheese (traditional for French onion soup)

¼ cup grated Parmesan cheese (optional, for extra savoriness)
Sliced chives or fresh parsley for garnish

Instructions

1. Bake the Potatoes:

Preheat your oven to 400°F (200°C).

Prick the scrubbed potatoes all over with a fork. Rub them with olive oil and sprinkle generously with kosher salt.
Place directly on the oven rack (with a baking sheet on the rack below to catch any drips) and bake for 50-60 minutes, or until the skins are crisp and the insides are tender when pierced with a knife.
Alternatively, for a faster method, you can microwave the pricked potatoes for 5-7 minutes until soft, then finish in a 400°F oven for 10-15 minutes to crisp the skin.

2. Caramelize the Onions (The Most Important Step):

While the potatoes bake, melt the butter and olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat.
Add the sliced onions and stir to coat. Cook slowly, stirring every 5-10 minutes, for at least 30-45 minutes. Be patient! Do not rush this by turning up the heat, as they will burn.
The onions are ready when they are deeply golden brown, incredibly soft, and sweet. In the last 5 minutes, add the minced garlic and thyme, cooking until fragrant.

3. Deglaze and Season:

Pour in the beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Let the liquid simmer and reduce slightly for about 2-3 minutes. Season generously with salt and pepper. Remove from heat.

4. Assemble the Potatoes:

Once the potatoes are done, reduce the oven heat to 375°F (190°C).
Carefully slice each potato open lengthwise. Use a fork to fluff the insides slightly.

Season the potato: Sprinkle the inside of each potato with a little salt and pepper.
Add the onions: Generously pile the caramelized onion mixture into each potato.
Top with cheese: Mound the shredded Gruyère (and Parmesan, if using) on top of the onions.

5. Melt and Brown the Cheese:

Place the stuffed potatoes on a baking sheet.
Bake for 10-15 minutes at 375°F until the cheese is completely melted and bubbly.
For an extra-golden top, switch the oven to broil for the last 1-2 minutes. Watch closely to prevent burning!

6. Serve:

Let the potatoes cool for a few minutes (the filling will be extremely hot).
Garnish with fresh chives or parsley and serve immediately.

Chef’s Notes & Tips:

The Low and Slow Onion is Key: True French onion flavor comes from patiently caramelizing the onions. This can’t be rushed.

Cheese Choices: Gruyère is classic, but Swiss, Emmental, or even a good Comté work beautifully.
Make it Vegetarian: Use a rich mushroom broth instead of beef broth and ensure your Worcestershire sauce is vegetarian (Annie’s or Whole Foods 365 brand are common options).
Add Meat: For an even heartier meal, stir in a few tablespoons of chopped cooked bacon into the onion mixture before stuffing the potatoes.

Make-Ahead: You can bake the potatoes and fully caramelize the onions a day ahead. Store separately in the fridge. Assemble and bake when ready to serve.

This dish is the ultimate comfort food, combining two classics into one show-stopping meal. Enjoy