If you’re looking for something cozy, comforting, and guaranteed to disappear from the dinner table—this French Onion Potato Bake has your back.
I first made this on a whim when I was craving something hearty but didn’t want to fuss with meat. I had a few onions and a bag of potatoes sitting around, and that trusty packet of French onion soup mix tucked in the pantry. A little butter, some fresh rosemary from the garden, and boom—magic happened.
This dish tastes like everything you love about a warm bowl of French onion soup, wrapped up in a golden, tender potato bake. The caramelized onions give it that deep, rich flavor, and the potatoes soak up every bit of it.
It’s rustic, it’s simple, and it smells so good while baking that people will wander into your kitchen asking, “What’s cooking?”
Ingredients You’ll Need
- White potatoes – Russets or Yukon Golds are best. You want starchy, not waxy.
- French onion soup mix – That little packet is the flavor MVP.
- Brown onions – Sliced thin and slow-cooked to sweet, golden perfection.
- Garlic – Just a clove, but it makes a difference.
- Unsalted butter – Adds richness without overpowering.
- Olive oil – For caramelizing the onions.
- Fresh rosemary – Optional but highly recommended.
- Brown sugar – Helps those onions reach their full potential.
- Boiling water – Helps steam and soften the potatoes.
Quick Tips Before You Start
- Use a deep roasting pan to give everything room to breathe.
- Don’t rush the onions. They need low heat and time to get those golden edges.
- Slice a little off the bottom of your potatoes if they wobble in the dish – flat bottoms = even cooking.
Let’s Get Cooking
Start by cranking that oven to 400°F (200°C). While it’s preheating, peel and chop your potatoes into chunks—not too big, not too small, about 1.5-inch pieces.
Toss the potatoes with diced butter and sliced garlic in a roasting pan. Sprinkle the French onion soup mix all over, then pour the boiling water right on top. Tuck in a couple sprigs of rosemary and give it all a gentle stir.
Pop the pan in the oven and let it bake uncovered for 30 minutes. Stir once halfway through to keep everything cooking evenly.
Meanwhile, in a skillet over medium-low heat, add olive oil and sliced onions. Let them cook low and slow—stirring occasionally—for about 10 minutes. Add the brown sugar and cook for 5 more minutes until they’re soft, golden, and smell amazing.
When the timer’s up, spoon those caramelized onions over the potatoes and slide the pan back in for another 10 minutes. You want the edges just starting to crisp and everything beautifully tender.
Sprinkle a little extra rosemary on top before serving, if you’re feeling fancy.
Make It Your Own
Want to switch it up? Here are a few easy tweaks:
- Use red potatoes or a mix of sweet and white for color and flavor.
- Add cheese – Gruyère or parmesan on top before the second bake = irresistible.
- Try thyme instead of rosemary for a more subtle flavor.
- Make it vegan – Just sub the butter for a plant-based version and check your soup mix.
Storage & Leftovers
This bake stores like a dream:
- Fridge: Keeps well for 4 days in an airtight container.
- Freezer: Wrap portions in foil, then pop in a freezer bag for up to 1 month.
- Reheat: Oven’s best. Cover with foil and heat at 350°F until warmed through.
What to Serve It With
This dish is plenty on its own, but here’s what I like to pair it with:
- A crisp green salad with lemon vinaigrette
- Roasted chicken or pork chops
- A glass of white wine and a cozy blanket (no shame!)
Real Talk
This recipe is weeknight-friendly, budget-friendly, and honestly, kind of fancy-looking when it comes out of the oven. But the real win? It tastes like you spent hours in the kitchen—even if you didn’t.
One Last Tip
Sometimes I double the caramelized onions and save half for burgers, sandwiches, or tossing into scrambled eggs. Trust me, you’ll thank yourself later.
French Onion Potato Bake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 2.75 lbs (1.25 kg) white potatoes, peeled and cut into 1.5-inch chunks
- 3.5 tbsp (50g) unsalted butter, diced
- 1 garlic clove, thinly sliced
- 1.5 oz (40g) French onion soup mix (1 packet)
- 1.5 cups (375 ml) boiling water
- 2 sprigs fresh rosemary
- 1 tbsp (15 ml) olive oil
- 2 medium brown onions, thinly sliced
- 1 tbsp (15 ml) brown sugar
- Salt and black pepper, to taste
- Additional fresh rosemary (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large roasting pan, toss potatoes with diced butter and garlic. Sprinkle with soup mix and pour in the boiling water. Add rosemary sprigs. Season lightly with salt and pepper.
- Bake for 30 minutes, stirring once halfway through.
- While potatoes bake, caramelize the onions:
Heat olive oil in a skillet over medium-low. Add onions and cook for 10 minutes. Add brown sugar and continue cooking for 5 more minutes until golden and soft. - Spoon caramelized onions over the potatoes. Return to oven for 10 more minutes, or until everything is tender and lightly golden.
- Remove rosemary sprigs before serving. Garnish with fresh rosemary if desired. Serve hot!
Nutrition (per serving):
Calories: ~320
Protein: 5g
Carbs: 45g
Fat: 15g
Fiber: 4g
Sodium: Varies based on soup mix
