French Onion Funeral Potatoes

That is a brilliantly evocative name for a dish! “French Onion Funeral Potatoes” perfectly describes a mash-up of two classic comfort food casseroles: French Onion Soup and Funeral Potatoes.

The result is the ultimate savory, cheesy, potato casserole, infused with the deep, caramelized flavor of French onion soup.

Here is a recipe and guide to creating this decadent dish.

What Are “French Onion Funeral Potatoes”?

This dish takes the core components of Funeral Potatoes (a creamy, cheesy potato casserole topped with a crunchy element like cornflakes or fried onions) and infuses them with the flavors of French Onion Soup (deeply caramelized onions, beef broth, and Gruyère cheese).

It’s rich, comforting, and perfect for a potluck, holiday side, or a family dinner.

French Onion Funeral Potatoes Recipe

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8-10

Ingredients:

For the Caramelized Onions:

• 3 large yellow onions, thinly sliced

• 3 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 teaspoon sugar (helps with caramelization)

• 1/4 cup dry white wine or sherry (optional, but recommended)

For the Casserole:

• 1 (30-32 oz) bag frozen shredded hash browns, thawed (See Pro Tip #1)

• 2 cups beef broth (use a good quality one)

• 1 ½ cups sour cream

• 1 (10.5 oz) can cream of onion or cream of celery soup

• 4 cloves garlic, minced

• 2 teaspoons fresh thyme leaves (or 3/4 tsp dried thyme)

• 1/2 teaspoon black pepper

• 2 cups shredded Gruyère cheese, divided

• 1 cup shredded Swiss or Emmental cheese

For the Topping:

• 1 ½ cups French’s fried onions (the classic French onion soup topping!)

• 1/2 cup grated Parmesan cheese

• 2 tablespoons melted butter

Instructions:

1. Caramelize the Onions: This is the most important step. In a large skillet or Dutch oven, melt the butter and olive oil over medium-low heat. Add the sliced onions, salt, and sugar. Cook, stirring occasionally, for 30-45 minutes until the onions are deeply golden brown, soft, and sweet. If they start to stick, add a splash of water.

   • Optional Deglaze: Add the white wine or sherry in the last 5 minutes, scraping up any browned bits from the bottom of the pan. Let the liquid cook off. Remove from heat and let cool slightly.

2. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

3. Make the Sauce: In a very large bowl, whisk together the beef broth, sour cream, and cream of onion soup until smooth. Stir in the minced garlic, thyme, and black pepper.

4. Combine Everything: To the sauce, add the thawed hash browns, the caramelized onion mixture, 1 ½ cups of the Gruyère cheese, and all of the Swiss cheese. Mix until everything is evenly combined.

5. Assemble: Pour the potato mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of Gruyère cheese over the top.

6. Add the Topping: In a small bowl, mix the fried onions and Parmesan cheese with the melted butter. Sprinkle this mixture evenly over the entire casserole.

7. Bake: Bake, uncovered, for 45-55 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.

8. Rest and Serve: Let the casserole stand for 15 minutes before serving. This allows it to set, making it easier to scoop.

Pro Tips for Success:

• Tip 1: THAW THE POTATOES. This is non-negotiable. If you use frozen hash browns, they will release a huge amount of water and make your casserole soupy. Thaw them in the fridge overnight or spread them on a sheet pan at room temperature for a bit.

• Tip 2: Don’t Rush the Onions. True caramelization is a slow process. Low and slow heat is the only way to develop that deep, sweet, savory flavor that defines this dish.

• Tip 3: Taste for Seasoning. Before you put it in the dish, taste the mixture. Beef broth and cheeses can vary in saltiness. Add more salt and pepper if needed.

• Tip 4: Make-Ahead: You can assemble the entire casserole (without the fried onion topping) up to 24 hours in advance. Cover and refrigerate. When ready to bake, let it sit at room temp for 30 minutes, add the topping, and bake. You may need to add 5-10 minutes to the baking time.

• Variation – Crispy Top: For a more traditional funeral potato top, you can substitute the fried onion/Parmesan mix with 2 cups of crushed cornflakes or Ritz crackers mixed with 4 tablespoons of melted butter.

This is the ultimate dish for when you can’t decide between a spoonful of French onion soup and a scoop of cheesy potatoes. It’s the best of both worlds