These French onion potatoes are a good choice as an addition to a meal especially when there is no gravy or sauce. Whenever I have served them over the years, both my family and guests have loved them. They are easy to make and add a unique accompaniment to a dinner plate. The potatoes come out of the oven tender, buttery and full of flavor. The last time I made these, they were served with individual tenderloin steaks that we grilled on an outdoor grill. I used both medium and smaller sized potatoes because I was cooking for both adults and children.
After peeling each potato, slice into it without going all the way through, at quarter inch intervals. After they are all placed in a baking dish, (I usually use a glass 9 x 13 or if it’s just for 4 people an 8 x 8) melted butter is spooned over each and dry onion or leek soup is then spooned over them as well. They are covered and baked in an oven for an hour. Simple and easy, yet a special look and taste. I hope you enjoy these and add them to your recipe collection!
- 4 Idaho or Yukon Gold potatoes
- 3 Tablespoons Butter, melted
- 1 Pkg dry Onion Soup or Leek Soup (you will just use a partial package for 4 potatoes)
- Preheat oven to 375 degrees
- Peel potatoes
- Slice into the potatoes at ¼ inch intervals keeping the potato intact
- Place in a glass 8 x 8 baking dish that has been lightly sprayed to prevent sticking
- Spoon melted butter over each potato
- Spoon dry soup over each potato
- Cover pan with foil and bake for 1 hour at 375 degrees