These French Onion Melting Potatoes Might Outshine the Soup

These French Onion Melting Potatoes Might Outshine the Soup

from seriouseats.com
Side Dish
70 min
6 servings
505 kcal / serving

French onion melting potatoes with caramelized onions, melted cheese, and Yukon Golds are cooked in stock for a rich, comforting side dish.

Ingredients

  • 1 ¼ cupshomemade beef or chicken stock or store-bought unsalted chicken stock
  • ¼ cuproom temperature water, plus more as needed
  • 1package onion soup and dip mix (such as lipton recipe secrets)
  • 2 poundsyukon gold potatoes, 2 1/2 to 3 inches long each, scrubbed
  • 1 ¾ teaspoons(about 5 g) diamond crystal kosher salt, divided; for table salt, use half as much by volume
  • ¾ teaspoonfreshly ground black pepper, plus more for serving
  • ½ cuppanko breadcrumbs (1 ounce; 28 g)
  • 8 tablespoonsunsalted butter (4 ounces; 113 g), divided
  • 1 largeonion (10 ounces; 283 g), thinly sliced (about 1 1/2 cups sliced)
  • 6 mediumcloves garlic, finely chopped
  • ¼ cupdry sherry
  • 1 teaspoonchopped fresh thyme, plus more for serving
  • 2 tablespoonsvegetable oil
  • ½ cupshredded gruyère cheese (2 ounces; 57 g)
  • ½ cupshredded low-moisture part-skim mozzarella cheese (2 ounces; 57 g)

Directions

  1. 1

    Adjust oven rack to middle position and preheat oven to 450°F (230°C). In a large measuring cup, whisk together stock, water, and onion soup mix; set aside. Using a sharp knife, cut about 1/4-inch off both ends of potatoes to give them flat sides, then halve each potato crosswise. Pat both sides of each potato dry with paper towels. Season both sides of potatoes with 1 1/4 teaspoons salt and 3/4 teaspoon pepper; set aside.

  2. 2

    In a medium stainless steel skillet, combine panko and 1 tablespoon butter. Cook over medium-high heat, stirring constantly, until fragrant and panko is golden brown, 2 to 3 minutes, adjusting heat as needed to prevent overbrowning. Remove from heat and immediately transfer to a small bowl; set aside until ready to use. Wipe skillet clean.

  3. 3

    Melt 2 tablespoons butter in now-empty skillet over medium heat. Add onion and remaining 1/2 teaspoon salt. Cook, stirring frequently, until onions are softened and mostly golden brown, 20 to 25 minutes, adjusting heat as needed to prevent overbrowning. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add sherry and thyme, cook, stirring constantly, until sherry evaporates, about 1 minute. Transfer onions to a medium bowl; set aside.

  4. 4

    While onions cook, in a large stainless steel skillet, heat oil until just beginning to smoke. Add potatoes to skillet, cut side down, in a single layer. Cook, undisturbed, until potatoes are deeply browned on bottom side, 5 to 8 minutes, rotating pan and adjusting heat as needed to ensure even browning.

  5. 5

    Using a thin metal spatula, carefully flip potatoes, taking care not to leave the crispy bottoms behind on the pan. Add 4 tablespoons butter and cook, swirling constantly, until butter is melted and begins to foam, about 1 minute. Add reserved stock mixture and bring to a boil.

  6. 6

    Transfer skillet to oven, and roast until potatoes are completely tender, have little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, 25 to 30 minutes.

  7. 7

    Remove skillet from oven and evenly divide caramelized onion mixture over tops of potatoes. Evenly top with Gruyère and mozzarella. Bake until cheese is melted, about 2 minutes. Using a thin metal spatula, transfer potatoes to a serving platter, leaving sauce in skillet. Top potatoes evenly with panko.

  8. 8

    Return skillet to stovetop over low heat (be careful of the skillet's hot handle). Whisk in remaining 1 tablespoon butter until well combined. If sauce is too thick, whisk in 1 tablespoon water at a time until desired consistency is reached. Spoon sauce on and around potatoes. Top with additional fresh thyme and black pepper. Serve with extra sauce on the side.