There’s something magical about recipes that bring together the best of two worlds. French onion soup and baked potatoes are both cozy, satisfying classics — but when you combine them? Absolute perfection. These French Onion Baked Potatoes take everything we love about the deeply savory, sweet flavors of caramelized onions, rich broth, and melty cheese, and nestle them inside perfectly baked, fluffy potatoes. The result is a hearty dish that works equally well as a show-stopping side or a comforting vegetarian main course.

I first stumbled upon this idea on a chilly weeknight when I was craving something warm and comforting, but didn’t want to go through the whole process of making soup. I had potatoes sitting on the counter and a few onions that were begging to be used. One thing led to another, and this recipe was born. Since then, it’s become a staple in my house, and I promise, once you try it, you’ll see why.

Before we dive into the steps, let’s gather everything you’ll need to make this delicious dish.

Ingredients You’ll Need

4 large baking potatoes (Russet or Yukon Gold work great)
2 tablespoons olive oil, plus extra for brushing
2 large onions, thinly sliced
1 teaspoon sugar
1 teaspoon salt, divided
½ teaspoon black pepper
½ teaspoon dried thyme
½ cup beef broth (or vegetable broth for a vegetarian option)
1 cup Gruyère cheese, shredded (Swiss cheese works too)
¼ cup fresh parsley, chopped (optional for garnish)

With simple pantry staples and a bit of patience, you’ll transform these ingredients into something truly special.

STEP 1: PREPARE AND BAKE THE POTATOES

We’re starting with perfectly baked potatoes as our base. Preheat your oven to 400°F (200°C). While your oven is heating up, wash and thoroughly dry the potatoes. You want to make sure the skins are clean since we’ll be eating them.

Using a fork, poke each potato a few times to allow steam to escape while they bake. Then, rub each potato with a little olive oil and sprinkle with salt. This helps to crisp up the skins, giving you that satisfying bite when you dig in later.

Now place the potatoes directly on the oven rack (or use a baking sheet if you prefer). Bake for 50 to 60 minutes, or until the skins are crisp and the insides are soft and tender. You can check by gently squeezing the potatoes or piercing them with a knife — if it slides in easily, they’re done.

STEP 2: CARAMELIZE THE ONIONS

While the potatoes are baking away, it’s time to tackle the star of the show: the caramelized onions.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add the thinly sliced onions and sprinkle them with 1 teaspoon of sugar. The sugar helps kickstart the caramelization process, drawing out the natural sweetness of the onions.

Now, this part requires a bit of patience. Cook the onions slowly, stirring occasionally, for 20 to 25 minutes. You’re looking for a rich, deep golden brown color. This slow process develops all those sweet, savory notes that make French onion soup so irresistible.

Once your onions are beautifully caramelized, stir in ½ teaspoon dried thyme, ½ teaspoon black pepper, and the remaining ½ teaspoon salt. Then, pour in ½ cup of beef or vegetable broth to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let it simmer for 2 to 3 minutes, reducing the liquid slightly to intensify the flavors.

Finishing the French Onion Baked Potatoes: Stuff, Bake, and Serve

Now that we’ve got our potatoes baked to fluffy perfection and our onions caramelized into sweet, savory bliss, it’s time to bring everything together. This final part is where the magic happens — when those rich flavors meld and that golden, bubbly cheese seals the deal. Trust me, you’re going to love every single bite.

STEP 3: STUFF THE POTATOES

Once your potatoes have finished baking, remove them from the oven and let them cool for just a few minutes. You want them cool enough to handle, but still nice and warm so the filling melts into the flesh of the potato.

Using a sharp knife, carefully slice each potato lengthwise down the center — but don’t cut all the way through. Think of it like opening a book. Gently squeeze the ends of the potato to help it open up, creating a little pocket for all that delicious filling.

Next, grab a fork and gently fluff the inside flesh of each potato. This creates a bit more space and allows the caramelized onion mixture to nestle right in, mixing slightly with the fluffy potato for even more flavor in every bite.

STEP 4: ADD THE CARAMELIZED ONIONS AND CHEESE

Now comes the part where all your patience with those onions really pays off. Divide the caramelized onion mixture evenly among the potatoes, spooning it right into the centers. Make sure every potato gets a generous amount — after all, those sweet, deeply flavored onions are what make this dish shine.

Once the onions are in, it’s time for the cheese. Sprinkle each potato generously with shredded Gruyère cheese. I personally love Gruyère for its rich, nutty flavor and the way it melts so beautifully, but if you have Swiss cheese on hand, that works well too.

STEP 5: BAKE UNTIL MELTY AND BUBBLY

Return the stuffed potatoes to the oven and bake for another 10 minutes. This allows the cheese to fully melt, turn bubbly, and take on a lightly golden color that’s just irresistible.

Keep an eye on them toward the end of this step — you want melted and bubbly, not overly browned.

STEP 6: GARNISH AND SERVE

Once your potatoes are looking perfectly golden and cheesy, pull them out of the oven. If you like, sprinkle some freshly chopped parsley over the top for a pop of color and a hint of fresh flavor.

Now, they’re ready to serve! These potatoes are incredibly versatile — you can enjoy them as a hearty vegetarian main dish with a crisp green salad on the side, or serve them as a rich, indulgent side dish with roasted chicken, steak, or even grilled vegetables.

TIPS FOR PERFECT FRENCH ONION BAKED POTATOES

Be patient with the onions: Caramelizing onions isn’t something you want to rush. Low and slow is the key to developing that deep, sweet flavor.
Use quality cheese: Gruyère really elevates the dish, but Swiss cheese works well if you need a substitute. Avoid pre-shredded cheese if possible for the best melting.
Pick the right potatoes: Russet potatoes are classic for baking because of their fluffy interior, but Yukon Golds offer a creamier texture if that’s what you prefer.
Make ahead option: You can prepare the caramelized onions and even bake the potatoes ahead of time. When you’re ready to serve, just stuff, top with cheese, and bake.