Golden potatoes, caramelized Vidalia onions, and melted Gruyère bring the richness of French onion soup to a steakhouse-worthy side. Inspired by the recipe from @jaxjeffkin, these French Onion Potatoes feature French Cuffs Seasoning for savory depth in every fork-tender bite.
Here's what you'll need:
Ingredients
For the Potatoes
- 1 lb baby gold potatoes, halved
- 1 tbsp olive oil
- 1 tbsp French Cuffs Seasoning
- Sergio's Seasoning, to taste
- ½ tsp garlic powder
- 1 tsp dried thyme
For the Onions and Topping
- Olive oil and/or Maitre d’Butter, to taste, for the skillet
- 1 Vidalia onion, thinly sliced
- 1–2 tsp Worcestershire sauce or water (optional)
- ½ cup shredded Gruyère cheese
- Fresh thyme, to taste, for garnish (optional)
Directions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper or use a nonstick baking sheet.
- Toss the halved potatoes with the olive oil, French Cuffs Seasoning, Sergio's Seasoning, garlic powder, and dried thyme. Spread them on the baking sheet, cut side down. Roast for 30 minutes, flipping for the final 5 minutes, until golden and fork-tender.
- Meanwhile, add a little olive oil and/or Maitre d'Butter to a skillet over low-medium heat. Add the sliced onion and cook for 20 minutes, or until soft and golden, stirring often. Add the Worcestershire sauce or water if the onions begin to stick.
- Remove the potatoes from the oven and top them with the caramelized onions and shredded Gruyère. Switch your oven to broil and return the potatoes to the oven for about 2 minutes, watching closely so they do not burn. If you used parchment paper, transfer the potatoes to a broiler-safe pan without parchment before broiling.
- Finish with fresh thyme, if using, and serve hot.
- Enjoy!
Photo credit: @jaxjeffkin
