This post contains affiliate links. Please see our disclosure policy.
Love French onion soup? Then you’ll be obsessed with these rich and cheesy French Onion Potatoes. Yukon gold potatoes are roasted with caramelized onions, onion soup mix, and beef broth, then finished with gooey mozzarella cheese. It’s the ultimate cozy side dish for holidays or any comfort food dinner.
Cozy French Onion Soup Mix Potatoes
If you love French onion soup, this dish is your new obsession. I created these French Onion Potatoes as a side that delivers every ounce of that deep onion-and-beef savoriness—with zero soggy bread and way more cheesy joy. They’ve become my go-to side for everything from weeknight roasts to holiday feasts.
But here’s the secret: the caramelized onions and broth soak into the potato cubes just enough. Then, roasting gives the edges a crispness, and the final broil pushes the cheese into golden, bubbling perfection.
Ingredients
Here is a list of everything you need to make these potatoes, and a few substitution recommendations.
- 5 lbs Yukon gold potatoes: I prefer Yukon gold potatoes for their naturally buttery taste. But you can use Russet or red potatoes if needed.
- 3 Tablespoons salted butter: You can use unsalted butter, but you will need to add ¼ teaspoon of salt.
- 1 large yellow onion: Use a white onion as a substitute, but note that it will have a milder, less sweet taste.
- 1 packet of onion soup mix: This gives the dish its savory taste.
- 1 cup plus 2 Tablespoons beef broth: Chicken broth or vegetable broth will also work.
- 1 cup shredded mozzarella cheese: Creates a gooey topping. Use Swiss or provolone cheese as an alternative.
- 1 teaspoon salt: Enhances the overall flavor. Kosher or sea salt will work.
- 1 teaspoon pepper: Gives a mild kick to the dish.
How To Make A French Onion Potato Bake
You caramelize onions first, then toss them with cubed potatoes, broth, and seasoning. Bake the mixture covered until nearly tender, and finally, add cheese and broil to finish. You get soft, yet intact, potatoes underneath and a crisp, cheesy top. Let me show you how:
- Preheat the oven to 400°F. Lightly spray or grease a 9×13-inch baking dish.
- In a medium saucepan over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, for about 8–10 minutes until softened and golden. If the pan becomes too dry, add a splash of beef broth to deglaze and lift the browned bits.
- In a large bowl, combine the cubed potatoes, onion soup mix, 1 cup of beef broth, salt, pepper, and the caramelized onion mixture. Toss the potatoes so they are evenly coated.
- Transfer the mixture into the prepared baking dish. Cover tightly with aluminum foil and bake for 40–45 minutes (check at 40).
- Remove the foil. Sprinkle the mozzarella evenly on top. Bake uncovered for 10 minutes.
- For extra browning, switch to broiler mode and broil for 3–5 minutes (watch carefully) until the cheese is bubbly and golden. Sprinkle chopped parsley just before serving.
Recipe Variations and Upgrades:
- Gruyère upgrade: Use Gruyère or Swiss cheese instead of mozzarella for a more classic French onion flavor.
- Creamy version: Stir in ½ cup of heavy cream before baking for a richer texture.
- Make it ahead: Assemble everything (except the cheese topping) up to a day in advance, then bake when ready to serve.
- Add bacon: Use bacon bits or pancetta before the cheese for a smoky flavor.
Top Recipe Tips
Be patient with caramelized onions — the depth of onion flavor comes from slowly cooking until golden, not rushing with high heat.
Watch your moisture — if the potatoes still seem dry after the initial bake, you can drizzle an extra 2 tablespoons of broth before adding the cheese.
Broil carefully — once you go to broiler mode, stay close. The cheese goes from golden to burned quickly.
Make It A Meal
Serve these potatoes alongside this Top Round Roast, Juicy Cast Iron Flank Steak, or Crockpot Costco Turkey Breast with a simple green salad for a completely cozy meal.
French Onion Potatoes
Equipment
- 9×13-inch baking dish
- medium saucepan
- large mixing bowl
- Wooden spoon or spatula
- measuring cups and spoons
- Sharp Knife
- Cutting board
- Aluminum foil
Ingredients
- 5 lbs Yukon gold potatoes, 1-inch cubes
- 3 Tablespoons salted butter
- 1 large yellow onion, sliced thin
- 1 packet onion soup mix
- 1 cup plus 2 Tablespoons beef broth
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon pepper
GARNISH:
- Fresh parsley
Instructions
Preheat the oven
- Preheat the oven to 400°F. Lightly spray a 9×13-inch baking dish with nonstick spray and set aside.
Caramelize the onions
- In a medium saucepan over medium heat, melt the butter. Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until softened and golden brown. Deglaze the pan with 2 Tablespoons of beef broth, scraping up any browned bits.
Mix the potatoes
- In a large mixing bowl, combine the cubed potatoes, onion soup mix, 1 cup beef broth, salt, pepper, and the caramelized onion mixture. Stir until the potatoes are evenly coated.
Bake the potatoes
- Transfer the potato mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 40–45 minutes.
Add the cheese
- Remove the foil and sprinkle the mozzarella cheese evenly over the top. Bake uncovered for 10 minutes, until the cheese is melted.
Broil and finish
- Turn on the broiler and broil for 5 minutes, or until the cheese is bubbly and golden brown. Sprinkle with chopped parsley before serving.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F oven until heated through or microwave individual portions.
- Freeze: Freeze before baking (without cheese topping) for up to 2 months. Thaw in the fridge overnight before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
French Onion Potatoes Recipe FAQs
This is a great make-ahead meal. Assemble the potatoes as directed and cover the baking dish with foil. Store it in the fridge for up to 24 hours before baking.
The potatoes should be fork-tender when they are done baking. The top should also be slightly golden and bubbling.
Sure. I think ground beef, a rotisserie chicken, or some sliced sausage would be a delicious addition. I haven’t tried it, but let me know if you do!
More Side Dishes
