I Tried French Onion Potatoes and I Can’t Get Enough

Soup season is finally upon us! And for me, there is one soup that stands out from all the rest: French onion. With slightly sweet caramelized onions, rich beef stock, and crispy, creamy Gruyère, it’s the perfect dish.

Although I will happily eat French onion soup throughout the fall and winter months with no complaints, I really love recipes that find a way to put a spin on the classic, incorporating the elements and flavors we love on new canvases. This is precisely how I discovered these glorious French onion potatoes from Nadia Aidi of Food My Muse.

She combines stuffed potatoes with all the glory of French onion soup by hollowing out potatoes, filling them with buttery caramelized onions and sharp Gruyère cheese, then baking them until the tops are bubbly and crisp. In other words, these potatoes were made for me. Obviously, I had to give them a try as soon as humanly possible. Here’s what I thought.

Get the recipe: Nadia Aidi’s French Onion Potatoes

The first step is to partially cook the potatoes, allowing the spuds to keep their structure when sliced in half and hollowed out. Next, caramelize the onions per Nadia’s instructions, using a bit of sugar, seasoned salt, thyme, and bay leaf. After the onions have developed a bit of color, deglaze the pan with white wine and beef stock.

Next, remove most of the inner potato filling, taking care to not go through the bottom of the potato (I used a melon baller). Place on a parchment paper lined-baking sheet and fill them up. I drizzled them with olive oil and seasoned with salt and pepper, then topped with Gruyère, caramelized onions, Parmesan, and more Gruyère. Bake at 425°F for 10 minutes, or until the tops are crispy and brown. 

Not that I’m totally surprised, but these potatoes were right up my alley. I love how she incorporated classic elements of French onion soup, like deglazing the pan for the onions, into the process. Plus, it made my entire kitchen smell heavenly! The potatoes looked incredibly appetizing before I even put them in the oven to bake, however, just like with the soup version, the magic truly happens when you start to see the cheese bubbling on top.

Once I removed the potatoes from the oven, it took nearly all of my willpower to wait until the cheese on the potatoes stopped bubbling, but as soon as I took a bite, I was sold. The outer layer of potato was creamy and soft, while the inner portion was filled with nutty Gruyère and luscious onions. If you’re looking for an impressive appetizer this holiday season, these are the perfect little treats. I can guarantee you won’t be disappointed by this recipe mash-up!

1. Think ahead. These little treats are so easy to make in advance! Once the potatoes are prepped and the onions are caramelized, let them both cool completely and then store covered in the refrigerator until you’re ready to assemble. 
2. No need for waste. Don’t throw away the scooped-out potatoes pieces! Fry them up with a bit of onion, pepper, salt, and Cajun seasoning and voila! You have the perfect home fries.

Have you tried Nadia Adia’s French Onion Potatoes? Let us know in the comments!