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Easy French Onion Potato Bake for Easy Lunch Recipes

We all need that go-to lunch recipe. One that’s easy, hits the comfort food mark, and doesn’t require us to spend half the day prepping. This French onion potato bake checks every box. Think creamy potatoes, melty cheese, and that cozy, slow-cooked onion flavor—without the slow cooker. I first whipped this up on a chilly Tuesday when my fridge was looking bare. One onion, a bag of potatoes, and half a block of cheddar later, I had lunch—and honestly, dinner too. This bake nails that sweet spot between something hearty enough to keep you full and quick enough to actually make during lunch break. If you’re into easy French onion soup (who isn’t?), or you love that classic baked French flavor without all the fuss, this one’s for you. Let’s just say it lives on the edge of soup and casserole—in the best way possible. Oh, and if you’ve got leftover chicken from last night? Toss it in. The French onion soup chicken remix is *chef’s kiss*. Yes, it’s one of those easy French recipes that might just become a habit.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Lunch
Cuisine: French
Keywords: Baked French Onion Soup, Easy French Onion Soup, Easy French Recipes, easy lunch recipes, French Lunch, French Onion Soup Chicken, Homemade French Onion Soup
Servings: 6 servings
Author: Eleanor

Ingredients

  • 2 tablespoons butter
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 3 large russet potatoes, peeled and thinly sliced
  • 1 1/2 cups shredded cheddar cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet over medium heat, melt butter and add sliced onions. Cook for 10–15 minutes, stirring occasionally, until caramelized.
  3. Season the onions with salt, pepper, and thyme. Stir in cream, milk, and garlic powder, and let simmer for 2–3 minutes.
  4. In a greased 9×13 baking dish, layer half of the potato slices. Pour half of the onion mixture over them, then sprinkle with half of the cheese. Repeat layers.
  5. Cover with foil and bake for 35 minutes. Remove foil and bake uncovered for another 20–25 minutes, or until potatoes are tender and the top is golden and bubbly.
  6. Let rest for 5 minutes, sprinkle with parsley if using, and serve warm.

Notes

Add leftover rotisserie chicken or cooked bacon between the layers for an even heartier meal. This also makes great leftovers—just reheat in the oven to keep the texture right.