These French onion baked potatoes feature tender baked potatoes stuffed with flavorful French onion soup with lots of gooey cheese baked on top.
French onion soup meets baked potatoes and I’m pretty sure the stars have never been more aligned than they are today.
Basically, these potatoes are giving you an edible vessel to French onion soup and life doesn’t get much better than that. Every single holiday meal needs these potatoes to be apart of it!
With extra melty cheese on mine, please.
The beauty of these potatoes is that there are SO many make ahead options to prep them for holiday dinners and you can just pop them in the oven at the last minute!
And they’re personal-sized so sharing is officially off the table today.
These French Onion Baked Potatoes feature…
- Tender fluffy baked potatoes
- A rich, savory French onion soup filling
- Lots of gooey swiss cheese baked on top
Making the Baked Potatoes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Russet potatoes
- Olive oil
- Unsalted butter
- Sweet onion
- White wine
- Beef broth
- Swiss cheese
How to Caramelize Onions
You will need 1 large sweet Vidalia onion in thin slices to make the caramelized onions for these potatoes.
The most important part about caramelizing is cooking the onions very slowly so you’re going to want to cook the onion over medium heat for about 20 minutes, stirring occasionally until they are a deep golden brown.
These onions store very well, so you can easily make them ahead of time and store in the fridge for recipes.
Tips for Perfect Baked Potatoes
- Prick potatoes before baking – this helps steam escape from potatoes resulting in a fluffy interior.
- Deglaze onions with white wine – this will remove the flavorful browned bits in the pan and add a lovely rich flavor.
- Split potatoes and fluff interior – use a paring knife to cut potatoes down the middle and then use a fork to fluff up the inside.
- Broil potatoes to brown cheese – we like to broil the potatoes at the end of baking to brown the cheese just a bit.
Try these ideas for a different twist on these potatoes.
- Add meat – try adding seared beef strips or cooked chicken to the French onion soup filling.
- Make it vegetarian – replace the beef broth with vegetable broth.
- Skip the alcohol – use an extra 1/4 cup beef broth in place of the white wine.
- Use a different cheese – try shredded mozzarella, gouda, or Parmesan.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Bake potatoes – bake the potatoes and store in refrigerator up to 6 days before assembling.
- Make French onion soup filling – this filling stores well in refrigerator up to 6 days. If any fat in the filling solidifies, warm it slightly before filling potatoes.
- Assemble potatoes – assemble the potatoes through filling in step 6, cover pan, and refrigerate up to 3 days before baking. If baking from cold, add an additional 5-10 minutes to bake time.
Every holiday meal needs these French onion potatoes as a side dish, I’m convinced. They go so well with roast beef, a ham, grilled meats, and so much more.
And the fact that you basically get your own mini little bowl of soup in potato form? Seals the entire deal.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More French onion soup favorites to try next!
- Braised French Onion Chicken Thighs
- Baked French Onion Gnocchi
- Instant Pot Beer French Onion Soup Meatballs
French Onion Baked Potatoes
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- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large sweet onion, thinly sliced
- 1/4 cup dry white wine
- 1 tablespoon minced fresh thyme
- 1 cup beef broth
- Salt and pepper to taste
- 1-1/2 cups shredded swiss or gruyere cheese
- Preheat oven to 400F and lightly grease a large sheet pan. Place potatoes on sheet pan and prick several times with a fork.
- Bake potatoes at 400F 55-60 minutes until potatoes are tender when pierced with a fork. Remove from oven and cool slightly. Keep oven on.
- While potatoes are baking, make the filling. In a large skillet or Dutch oven, melt olive oil and butter over medium heat. Add onions and stir occasionally until onions are a deep caramelized color, about 20 minutes.
- Deglaze pan by adding white wine and scraping up any browned bits with a wooden spoon. Add thyme and beef broth and bring to a simmer over medium heat, allowing to cook 3-5 minutes until reduced slightly. Season with salt and pepper to taste.
- Once potatoes are cool enough to handle, use a knife to slice potatoes down the middle and use a fork to fluff potato.
- Fill potatoes with French onion soup filling and top each potato with shredded cheese. Bake potatoes at 400F 15-20 minutes until filling is bubbly and cheese is melted. Optionally, broil potatoes 2-3 minutes until cheese is browned.
- Allow potatoes to cool several minutes before serving warm. Enjoy!