Description
Sweet, deeply caramelized onions meet tender, roasted Yukon Golds in this ultimate comfort side. Deglazed with rich beef broth, these potatoes are irresistible.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 cup beef broth (low sodium)
- 1/4 cup dry chicken broth or dry grape juice
- 1 teaspoon dried thyme
- 6 ounces Gruyère cheese, shredded
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20 to 25 minutes, or until fork-tender and lightly golden.
- Step 2: While the potatoes roast, caramelize the onions. Melt the butter in a large Dutch oven or heavy skillet over medium-low heat. Add the sliced onions, a pinch of salt, and dried thyme. Cook slowly, stirring occasionally, for 25–35 minutes until the onions are deeply browned, sweet, and reduced in volume.
- Step 3: Increase the heat to medium. Pour in the dry chicken broth (or pomegranate juice) and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half (about 2 minutes), then add the beef broth. Bring the mixture to a simmer and cook for 5 to 7 minutes until the sauce has slightly thickened and reduced to a rich, glossy coating.
- Step 4: Gently fold the roasted potatoes into the caramelized onion reduction sauce, ensuring they are evenly coated. Transfer the mixture to a shallow, oven-safe casserole dish or a 9-inch cast-iron skillet.
- Step 5: Preheat the broiler. Sprinkle the shredded Gruyère cheese generously over the potatoes and sauce. Broil on the top rack for 2 to 4 minutes, watching carefully, until the cheese is melted, bubbly, and deeply golden brown. Let rest for 5 minutes before serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; the rich flavor of the caramelized onions often deepens nicely overnight.
- To revive the crispy topping and creamy sauce, reheat individual portions in a toaster oven or standard oven at 350°F (175°C) until warmed through, avoiding the microwave to prevent a rubbery cheese layer.
- Serve these savory potatoes immediately as a decadent side dish alongside a simply seared chicken breast or beneath a perfectly fried egg for a surprisingly hearty, high-end brunch.
- Do not rush Step 2; the secret to true French onion flavor is cooking the onions slowly for at least 30 minutes on low heat to achieve a deep, non-scorched mahogany color, which develops their critical sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 375
- Sodium: 220mg
- Fat: 16.0g
- Saturated Fat: 8.0g
- Trans Fat: 0g
- Protein: 4g