Sides · vegetable · vegetarian

French Onion Potatoes

One of the first things to grow in early spring is wild onions and garlic. Wild onions are a delicacy among the tribes in Oklahoma, and their fresh leek-like taste goes great in scrambled eggs.

I’ve got quite a bit of wild onion and garlic growing in my backyard. I haven’t been brave enough to try it yet (I’m worried about deadly lookalikes) but anytime we cut the grass in early spring the air stinks of onion and garlic. It’s a good stink, though.

If you love the smell of onions, especially when they’re cooking, you know why I call it a “good stink”. Onions are the building block of flavor and love them or hate them, you can’t cook many cuisines without them.

I put onions in just about everything. From soups and stews to casseroles and frittatas, onions are a staple in my kitchen. Other onion ingredients are too, like dry onion soup mix, which can be used in a variety of different recipes.

This is a very “onion-ified” recipe. It’s got two of my favorite onion ingredients: the dry soup mix and Campbell’s French onion soup. Seriously, don’t knock the soup until you try it. It’s a great riff on a classic.

Add those two ingredients together plus a stick of melted butter and a boatload of cubed potatoes and you’ve got yourself one heckuva great side dish. If you’re tired of fries, cheesy potatoes, baked potatoes and mashed potatoes, then try this recipe out instead. It will be an instant winner in your kitchen.


French Onion Potatoes

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Roasted potatoes in a savory onion gravy with Gruyere cheese melted on top.


  • 1 (10 oz) can French onion soup
  • 1 (1 oz) envelope dry onion soup mix
  • 1/2 cup (1 stick) butter, melted
  • 2.5 lbs Russet potatoes, cubed
  • 1 cup shredded Gruyere cheese
  • Directions

    1. In a large bowl, whisk together melted butter, French onion soup and dry onion soup mix.
    2. In a large 13×9″ baking dish, grease bottom and all sides. Add cubed potatoes. Pour soup mixture on top. Stir until poatoes are well coated.
    3. Preheat oven to 375 degrees. Cover baking dish with foil. Bake for 30 minutes. Remove from oven, stir, and discard foil. Bake for another 30 minutes, stirring halfway through.
    4. Sprinkle shredded Gruyere cheese on top and return to oven for 5-10 more minutes or until cheese is melted.

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