Best French Onion Potatoes Recipes

FRENCH ONION POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
• Spray a piece of aluminum foil with cooking spray and cover the baking dish.
• Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

FRENCH ONION MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from the heat; gradually stir in potato flakes. In a bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt., Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika. bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 5-10 minutes before serving.

QUICK N EASY FRENCH ONION POTATOES

Steps:

• 1. Mix all ingredients together until potatoes are covered and put into a 9 x 13 pan for the oven or a microwave safe dish for the microwave.
• 2. Oven directions: Bake at 425 for about 35 minutes or until the potatoes are soft. Microwave directions: Cook on high for 20 minutes, stirring every 5 minutes. When potatoes are soft it is done.

CHEESY FRENCH ONION MASHED POTATOES

Steps:

• Cube potatoes into bite-sized pieces. Place into medium-sized saucepan and cover with water. Cook until tender, about 15 minutes.
• When done, drain and return to pan or to a medium-sized bowl.
• With a mixer on medium speed, mix until all potatoes are broken up.
• Add dip, mixing until smooth.
• Add milk, mixing well.
• Add margarine, salt (may not need it with the salt in the dip) and pepper.
• Mix until margarine melts. Add cheese and mix well.
• You might have to add more milk to get it to the right thickness or thinness you want.

ROASTED FRENCH ONION POTATOES

Steps:

• 1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, and lightly spray with non-fat cooking spray. 2. Wash and scrub potatoes, and cut into quarters or bit sized pieces. 3. Place all ingredients in a large Ziplock bag, and shake well to evenly coat the potatoes and onions. 4. Pour onto baking sheet, and spread out evenly. Sprinkle with a bit of salt and pepper. Place in oven and cook for about 30 minutes, or until potatoes are browned well and soft.

FRENCH ONION BEEF OVER GARLIC MASHED POTATOES

Steps:

• Place roast into crock pot and set on high, salt and pepper to taste.
• Pour can of French Onion soup over roast.
• Add Worcestershire, red wine vinegar and hot sauce.
• Sprinkle packet of onion soup mix on top.
• Add bouillon cubes into liquid.
• Cook for 4-5 hours on high.
• Once beef is cooked through, remove roast, cut into chunks and add back into sauce.
• Boil potatoes until softened.
• Mash (with a masher, mixer or ricer) and add garlic, cream cheese and milk to create desired texture.
• Top potatoes with beef and drizzle with sauce from the pot.
• Enjoy!

FRENCH ONION-STUFFED POTATOES

Steps:

• Preheat oven to 350*F.
• Wrap each potato in foil; bake about 1 hour, turning once, until tender.
• Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes.
• Remove pan from heat; cool for 10 minutes.
• Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.
• When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
• Scoop out the pulp, leaving a 1/2" thick shell.
• Add the potato pulp to the sour cream mixture; mash until smooth.
• Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
• Sprinkle with the remaining 1 Tbsp. parsely.

FRENCH ONION MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from heat; gradually stir in the potato flakes.
• In a mixing bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt.
• Transfer to an ungreased 13x9 baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
• Let stand for 5-10 minutes before serving.

FRENCH ONION POTATOES

Steps:

• Cook potatoes in water until tender.
• Mash and add butter if using and salt and pepper.
• Mix in cream cheese and French onion dip.
• Potatoes should be creamy not dry. If too dry add more dip or cream cheese.
• Serve.

FRENCH ONION SCALLOPED POTATOES

Steps:

• Heat oven to 400°F.
• In 13x9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
• Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).

FRENCH ONION DOMINO POTATOES ARE CRISPY, CRUNCHY, CHEESY, AND PRACTICALLY PERFECT

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Trim the ends from 2 pounds medium russet potatoes. Trim all 4 long sides of each potato so that each potato is shaped like a brick without any skin. Using a mandoline, cut the potatoes lengthwise into 1/6-inch-thick slices, being careful as you glide the potato across the blade, not only of your fingers but also applying enough pressure to ensure an even slice.
• Place the potato slices in a large bowl. Drizzle with 3 tablespoons of the olive oil or clarified butter and season with 1/2 teaspoon of the kosher salt. Toss well to coat the slices evenly with the oil and salt.
• Position the baking sheet with a longer side closer to you. Arrange the potato slices across the baking sheet in 3 rows: For each row, shingle 1/3 of the slices (15 to 18), overlapping each slice by 1/2-inch. Drizzle the potatoes with any remaining olive oil left in the bowl.
• Bake until the potatoes are golden-brown with crispy edges and knife tender, about 40 minutes. Meanwhile, cook the onions.
• Halve 2 medium yellow onions and thinly slice with the grain (about 6 cups). Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat until shimmering. Add the onions and remaining 3/4 teaspoon kosher salt and cook, stirring often, until the onions are beginning to soften, about 9 minutes.
• Reduce the heat to low and continue cooking, stirring often, until the onions are deep golden-brown, 30 to 35 minutes more. Meanwhile, grate 4 ounces Gruyère cheese on the large holes of a box grater if needed (1 cup).
• Add 1/4 cup dry sherry and 1 tablespoon unsalted butter to the onions. Cook, stirring frequently, until the mixture is the consistency of marmalade, about 1 minute.
• When the potatoes are ready, remove the baking sheet from the oven. Increase the oven temperature to 500°F.
• Spread the onion marmalade evenly over the shingled potatoes and sprinkle with the cheese. Return the baking sheet to the oven and bake until the cheese is melted and bubbly, about 5 minutes. Let cool for 5 minutes before using kitchen shears or a sharp knife to cut into squares.

FRENCH ONION MASHED POTATOES

Steps:

• To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish. Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions.
• In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes.
• Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
• Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper, and add nutmeg if desired. Serve immediately.
• Melt the butter in a large skillet over medium heat. Add the onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes. Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more. Season with salt and pepper.
• Preheat the oven to 350 degrees F. Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

FRENCH ONION SCALLOPED POTATOES

Steps:

• Heat oven to 400°F.
• In 13x9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
• Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).

FRENCH ONION DIP POTATOES

Steps:

• Mix drained potatoes, cream cheese, onion dip, and salt, and spoon into a greased 3-quart casserole dish; dot with butter. Bake covered at 350° for 35-40 minutes, a little longer if refrigerated overnight.