Love French onion soup but want something easier—and heartier? These Sheet Pan French Onion Baked Potatoes are your new comfort food obsession. Crispy roasted potatoes, sweet caramelized onions, and a golden Gruyère-herb crunch all bake together on one pan. No stovetop babysitting, no messy cleanup—just big, cozy flavor with minimal effort. Perfect for a relaxed weekend dinner or a show-stopping side dish. Once you try this, it’ll be on repeat..
If you’re craving comfort food that feels special but stays simple, this recipe is for you.
Why You’ll Love These French Onion Baked Potatoes
- One pan = easy cleanup
- Classic French onion soup flavors without the soup
- Crispy on the outside, fluffy inside
- Perfect as a vegetarian main or indulgent side dish
- Ideal for fall, winter, or cozy weekend cooking
Ingredients You’ll Need
Potatoes
- Russet potatoes
- Olive oil
- Salt & black pepper
- Garlic powder
- Onion powder
French Onion Topping
- Yellow onions
- Butter & olive oil
- Fresh thyme
- Balsamic vinegar
- Beef or vegetable broth
Gruyère-Herb Crunch
- Shredded Gruyère cheese
- Panko breadcrumbs
- Melted butter
- Fresh parsley
- Black pepper
(Exact measurements are listed in the recipe card below.)
How to Make Sheet Pan French Onion Baked Potatoes
1. Roast the Potatoes
Start by roasting halved russet potatoes cut-side down until they’re crispy and golden. This gives you that fluffy interior with crisp edges that hold up to the toppings.
2. Caramelize the Onions on the Same Pan
Add sliced onions right to the same sheet pan with butter, olive oil, salt, and thyme. Roasting them alongside the potatoes keeps things simple while allowing the onions to slowly caramelize and deepen in flavor.
3. Deglaze for French Onion Flavor
A splash of broth and balsamic vinegar transforms the onions into a glossy, jammy topping—very reminiscent of classic French onion soup.
4. Add the Gruyère-Herb Crunch
Gruyère cheese, panko breadcrumbs, parsley, and melted butter create a crunchy, cheesy topping that takes these potatoes completely over the top.
5. Final Bake
Return everything to the oven just long enough to melt the cheese and crisp the topping. The result? Cozy, golden perfection.
Tips for the Best Results
- Slice onions thinly for even caramelization
- Don’t rush the onions—golden is better than pale
- Use Gruyère or Swiss cheese for that signature French onion flavor
- For extra crispiness, broil for the last 1–2 minutes (watch closely!)
Serving Suggestions
These French onion baked potatoes are incredibly versatile:
- Serve as a vegetarian main dish with a green salad
- Pair with steak, chicken, or roasted sausage
- Add a fried egg on top for a brunch-style twist
- Finish with extra thyme or parsley for a fresh pop
- Add in protein! make it a hearty meal: shredded rotisserie chicken, sliced steak, leftover roast beef, pancetta or crispy bacon
- Add-ins: 3 tablespoons of sour cream to the onions before topping the potatoes.
- Add 2 tablespoons dry white wine instead of broth, add in garlic, & mash into the onions.
Make-Ahead & Storage
- Make-ahead: Caramelize onions up to 3 days in advance
- Store leftovers: Refrigerate for up to 4 days
- Reheat: Oven or air fryer for best texture
Frequently Asked Questions
Can I make this vegetarian?
Yes! Simply use vegetable broth instead of beef broth.
Can I use a different cheese?
Swiss cheese works beautifully, or try fontina for extra meltiness.
What potatoes work best?
Russet potatoes are ideal because they crisp well and stay fluffy inside.
More Potato Recipes
- Mashed Potatoes with Cheese
- Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto
- Warm Green Bean and Fingerling Potato Salad with Caramelized Shallots and Crispy Bacon
- Home Run! Potato Salad
Cozy Comfort Food, Made Easy
These Sheet Pan French Onion Baked Potatoes capture everything we love about French onion soup—rich, savory, cheesy comfort—without the fuss. They’re simple, satisfying, and perfect when you want a meal that feels special but stays approachable.
If you try this recipe, let me know how it turns out—or save it for your next cozy weekend dinner.
Equipment
- Large sheet pan
- Parchment paper or foil
- Sharp knife
- mixing bowl
- Small bowl (for topping)
- Oven mitts
Ingredients
Potatoes
- 4 medium russet potatoes scrubbed and halved lengthwise
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
French Onion Topping
- 3 large yellow onions thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 teaspoons fresh thyme leaves
- 1 teaspoon balsamic vinegar
- ½ cup beef broth or vegetable broth
Gruyère–Herb Crunch
- ¾ cup shredded Gruyère or Swiss cheese
- ¼ cup panko breadcrumbs
- 1 tablespoon butter melted
- 1 tablespoon fresh parsley finely chopped
- Pinch of black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.
Prep the potatoes:
- Toss potato halves with olive oil, salt, pepper, garlic powder, and onion powder. Arrange cut-side down on the sheet pan.
- Bake for 25 minutes.
Add the onions:
- Remove pan from oven and push potatoes to one side. Add sliced onions to the empty side. Dot with butter, drizzle with olive oil, sprinkle with salt and thyme, and gently toss.
Roast together:
- Return pan to the oven for 20–25 minutes, stirring onions halfway, until onions are golden and soft and potatoes are crisp.
Deglaze & deepen flavor:
- Pour broth and balsamic vinegar over the onions, stirring to coat. Roast an additional 8–10 minutes until onions are glossy, reduced, and jammy.
Make the crunch topping:
- In a small bowl, mix Gruyère, panko, melted butter, parsley, and black pepper.
Assemble:
- Flip potatoes cut-side up. Spoon caramelized onions generously over each half. Top with the Gruyère-herb mixture.
Final melt & crisp:
- Return to oven for 8–12 minutes, until cheese is melted and the topping is golden and crisp.
- Serve hot, garnished with extra thyme or parsley if desired.
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