French Onion Roasted Potatoes
French Onion Roasted Potatoes
Ingredients
- 1 1/2 pounds baby potatoes
- 2 onions, large, sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Ensure an oven rack is positioned in the middle.
⏱️ 10 min•🌡️ 400
- 2
In a large skillet or saucepan over medium heat, melt the butter with the olive oil. Once the butter is melted and shimmering, add the sliced onions.
⏱️ 2 min
- 3
Cook the onions, stirring occasionally, until they are deeply caramelized and tender, about 10-15 minutes. They should be a rich golden-brown color.
⏱️ 15 min
- 4
Stir in the beef broth, garlic powder, dried thyme, salt, and black pepper with the caramelized onions. Bring the mixture to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min
- 5
While the sauce simmers, place the baby potatoes in a 9x13 inch baking dish. If desired, larger potatoes can be halved for more even cooking.
⏱️ 2 min
- 6
Carefully pour the prepared onion sauce evenly over the potatoes in the baking dish, ensuring the potatoes are well coated.
⏱️ 1 min
- 7
Bake in the preheated oven for 35-40 minutes, or until the potatoes are golden brown, tender when pierced with a fork, and the sauce has thickened slightly.
⏱️ 40 min•🌡️ 400
- 8
Remove the baking dish from the oven. Spoon some of the rich onion sauce over the potatoes before serving.
⏱️ 1 min
- 9
Garnish with fresh chopped parsley just before serving for a burst of color and freshness.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Roasted Potatoes
- 1 1/2 pounds baby potatoes
- 2 onions, large, sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Ensure an oven rack is positioned in the middle.
⏱️ 10 min•🌡️ 400 - 2
In a large skillet or saucepan over medium heat, melt the butter with the olive oil. Once the butter is melted and shimmering, add the sliced onions.
⏱️ 2 min - 3
Cook the onions, stirring occasionally, until they are deeply caramelized and tender, about 10-15 minutes. They should be a rich golden-brown color.
⏱️ 15 min - 4
Stir in the beef broth, garlic powder, dried thyme, salt, and black pepper with the caramelized onions. Bring the mixture to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min - 5
While the sauce simmers, place the baby potatoes in a 9x13 inch baking dish. If desired, larger potatoes can be halved for more even cooking.
⏱️ 2 min - 6
Carefully pour the prepared onion sauce evenly over the potatoes in the baking dish, ensuring the potatoes are well coated.
⏱️ 1 min - 7
Bake in the preheated oven for 35-40 minutes, or until the potatoes are golden brown, tender when pierced with a fork, and the sauce has thickened slightly.
⏱️ 40 min•🌡️ 400 - 8
Remove the baking dish from the oven. Spoon some of the rich onion sauce over the potatoes before serving.
⏱️ 1 min - 9
Garnish with fresh chopped parsley just before serving for a burst of color and freshness.
⏱️ 1 min