These little bites are everything we love about French onion soup tucked into roasted baby potatoes.
Caramelized onions, creamy potato filling, and melted Gruyère cheese come together for this fun party appetizer.
Vegetarian · Bite-Size · Party Appetizer
by Amy Aversa
Ingredients
For the Potatoes
1 lb baby potatoes (Yukon Gold or red potatoes work well)
2 tbsp olive oil
Salt and pepper, to taste
For the French Onion Filling
2 tbsp unsalted butter
2 large yellow onions, thinly sliced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
¼ cup dry white wine
½ cup sour cream
½ cup shredded Gruyère cheese (or Swiss cheese)
Salt to taste
For Topping
½ cup shredded Gruyère cheese
2 tbsp minced parsley (optional, for garnish)
Instructions
Roast the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the baby potatoes, then toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 30–40 minutes, until fork tender. Let them cool slightly so they’re easy to handle.
Cook the Onions: Melt the butter in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn deep golden and soft, about 20–25 minutes. Pour in the white wine to deglaze the pan, scraping up any flavorful browned bits. Stir in the thyme and let the mixture cook for a few more minutes, until the liquid has reduced slightly. Remove from heat and let it cool.
Hollow the Potatoes: Once the potatoes are cool, slice off the top third of each one. Use a small spoon or melon baller to gently scoop out the center, leaving a thin shell so the potatoes hold their shape. Place the scooped potato flesh in a bowl and set the shells aside.
Make the Filling and Fill the Potatoes: Mash the reserved potato flesh with the sour cream and half of the shredded Gruyère until creamy. Fold in the cooked onions and season with salt and pepper to taste. Spoon the mixture back into the hollowed potatoes, mounding it slightly on top.
Bake until Melty: Sprinkle the remaining Gruyère over the filled potatoes and return them to the oven. Bake for 10–15 minutes, until the cheese is melted and bubbly.
Garnish with fresh parsley and serve warm.
Make Ahead
The potatoes can be roasted, and the filling can be made 1 day ahead and stored in the refrigerator.
The potatoes can be filled a few hours ahead and kept refrigerated until ready to bake.
Pro Tips
Cook the onions low and slow. That deep caramelization is what gives the filling its rich French onion flavor.
If Gruyère isn’t available, Swiss cheese works beautifully as a substitute.
