These viral French Onion Potatoes are incredible! MUST TRY RECIPE

Indulge in the savory goodness of our mouthwatering French Onion Soup Potatoes! 🇫🇷🥔🧀 In this easy-to-follow recipe, we take classic French onion soup flavors and combine them with perfectly roasted potatoes for a truly irresistible dish.

👨‍🍳 Join us in the kitchen as we show you how to caramelize onions to golden perfection, roast tender potato rounds to a crispy finish, and top them with a cheesy blend that’s absolutely divine. Plus, we’ve added a few secret ingredients to elevate the flavors to a whole new level! 😍

Whether you’re hosting a dinner party or simply craving a comforting homemade treat, these French Onion Soup Potatoes will steal the show. 🎉✨

👍 Don’t forget to like and subscribe for more delectable recipes and cooking tips. Hit the 🔔 icon to get notified when we post new videos. Share this recipe with your food-loving friends and let’s spread the joy of cooking together! 🤗👩‍🍳👨‍🍳

Ingredients and step-by-step instructions in the video. Bon appétit! 🍽️👌

#FrenchOnionPotatoes #PotatoRecipes #ComfortFood #DeliciousDishes #CookingTutorial #FoodLovers #RecipeVideo #HomemadeCuisine #SavoryDelights #TasteTheFlavor

Sh GPT this recipe is trending on Tik Tok can you take a look and see if there’s any way we can make it even better certainly I can take a look at the recipe and suggest some potential improvements it seems like a delicious French onion soup potatoes recipe with a

Tick tock twist here are some enhancements hey guys welcome back to the AI kitchen we are going to make some french onion potatoes which sounds interesting I keep seeing videos of this on Tik Tok and such and I’m like you know what we should try making our own

Version of this sadly on Tik Tok it takes like 30 to 60 seconds when I look at this act recipe it looks like it’s going to be a long haul to create this listen to all these birds today it’s crazy I think it’s going to be a big

Recipe like as far as just take a long time cuz it includes caramelizing onions which for some reason takes a small eternity but we’re going to do it because I think they’re going to be delicious and worth it strap in and let’s see how it comes out it’s

Interesting that it says white onions sliced thin semicircle okay so I know what it’s talking about now I get it I had to ask chat GPT what in the world it was talking about wait do I want to do it yeah we’ll cut it in half first we’ll

Do this this how we’re doing it whether we like it or not all right so now that I have these sliced up we’re basically going to put them on a skillet and we’re going to put them over like lowish heat to medium heat and put them in with some

White wine I got white cooking wine is that different I don’t know but that’s what I got let me get a big Skillet okay so I’ve got my Skillet over here I’ll move my camera but basically I’m going to put two cups of white wine in my

Skillet and again I got the cooking wine hopefully that’s okay and uh we’ll see it technically calls for dry dry wine should I look that up can I use cooking wine I’m just going to ask chat GPT that’s what I do yes you can use cooking

Wine as a substitute for dry wine it’s just lower quality okay use the same amount yeah so it’s fine it’s just not as high quality it would be a little better if I used real white wine I wouldn’t even know where to start in buying white wine so let’s get the

Camera set up over here got my Skillet heating up over here I’m going to add my onions first I think try not to spill them everywhere and then we’ll add our two cups of white wine there’s one cup it’s going to be the whole bottle I think oh it’s not actually enough enough

Whoops 1 and 1/2 cups of white wine maybe I have more in the house I’ll go check I don’t have any more white wine so we’re doing a cup and a half it is what it is I don’t think it’s a huge deal cuz I’ve never even used white wine

To caramelize onions so we’re going to let that cook for a little bit turn the heat up a hair not too much though it actually says to put on medium high heat which is where I think I’m at now until the liquid evaporates we’ll let it do

That and then we’re going to add 2 tbsp of olive oil salt pepper and a pinch of brown sugar then cook for 1 hour oh my lantao okay so we want the water the liquid to evaporate lower the temp add olive oil salt pepper brown sugar let me

Make sure I have all the ingredients that’s what I meant when I said this seems like this recipe is going to be like a slog it’s going to be a big project sometimes for like a good recipe you just got to relax and enjoy the ride

And have a special treat at the end so once me to slice the potato into half2 inch rounds which I’m trying to what is that that’s disturbing trying to figure out what that means they’re Yukon potatoes actually let me move my other camera back over here so you can watch me do

This prep work okay I think I got everything figured out I needed six six Yukon Gold potatoes so I went and I washed those and they need to be in/ in rounds which I believe is basically like this they’re like big fries or something I think that’s what we’re looking for

That kind of sizing right there based on Google showing me when I asked cut your six potatoes into half in rounds and then we’re going to want to get them in a pot of water cuz I think they’re like apples and they turn brown if you don’t

Get them in some water or something actually you know what I’ll just look at the next step I think we might be putting them in beef broth all right so we got all those oops throw them the knife that’s really safe we’re going to take two cups of beef broth homemade or

Otherwise and fill it in a pot put it in a pot that’s basically I think wait is that a whole thing of this or is this four cups oh this is four cups dang it um I’ll just do half of this that’ll be fine I don’t think you can really have too

Much yeah so I use about a half of that which should be two cups and then we’re going to put our potatoes into that beef broth which I like that normally I cook potatoes in water but I love the idea of of cooking it in beef broth to like take

It to the next level think that’s a great idea see they’re not even fully submerged which makes me think I should just put some more water or more beef broth in there I want to make sure they’re nice and submerged I’m just going to do four cups of beef broth

That’s fine it’s not like we’re going to eat the beef broth there we go beautiful so it says to add some freshly ground pepper and some kosher salt not paper paper so I’ll just throw some pepper in there and then a tablespoon of salt sea salt technically or any salt you want

Who cares all right so these are going to go on the stove top as well so I’m going to bring it over here we need to preheat our oven to 450 and put a sheet pan on it in it and that sheet pan should have

Olive oil on it I’ll get the sheet pan I’ll show you all right so this is a sheet pan you all knew it’s like a cookie sheet right at least that’s what I think it is we’re going to throw some olive oil in it we’re going to set our

Oven to 450 and put this inside the oven so that by the time the potatoes go on it this oil is like piping hot and we’ll crisp up the potatoes that we put in it so we’ll put that in the oven at 450 and the potatoes we’re going to turn the

Heat on what just boil it right boil over high heat for 20 minutes until they are soft but not falling apart oh real quick the onions liquid has evaporated completely I I don’t have my camera set up but I got to stir it pretty quick now

I’m going to crank down the heat on the onions and then I’ll move my camera and show you here we go here’s our onions and our ters move the camera just a smidge so I’ll put over here now you can see it all now we need to put a little

Olive oil couple tablespoons of olive oil I’m going to do it like this just cuz I don’t want it to burn mix it up and I crank the heat way down on this I’m like up above you it’s kind of confusing I know start this caramelization process it says for an

Hour I call balone but we’ll see so it says add a pinch of brown sugar which I will do some salt and pepper how much salt and pepper it just say salt and pepper to taste so I’ll just grind some pepper on there add a little

Salt I’m going to add a hair more olive oil cuz it said three tablespoons and I think I only put about two and we mix it up one more time time and then we’re just going to let it sit on the lowest heat for it says an hour I don’t think

This outdoor grill actually gets as cold as like an indoor oven like it’s going to be hotter than what I’d expect so I don’t think it’s going to be an hour cuz this is working off real Flames these we’re going to let come to Temp as well

And uh we’ll be back in about 20 minutes when the potatoes are done all right so while we wait for the onions to caramelize the potatoes to soften all that sort of fun stuff we do have a couple little little small chores we could work on one and getting our cheese

Blend ready now this calls for a blend of cheeses and you it says you can choose parmesan Grier and swiss uh some of them all of them whatever you prefer I did some of them I did parmesan and uh parmesan and Grier cuz those are two of

My favorite cheeses whereas Swiss not a huge fan so we’re just going to shred this this is a blend so they’re going to go together how much of each do we need 1 and 1/2 cup so like 3/4 cups of each probably just a little more of the parm

And then I’ll move on to the gri I’m going take some Grier now Grier and mac and cheese really good check out my world’s best Mac and Cheese recipe for an insanely good mac and cheese recipe that you will always be wanting and it

Has Grier in it so here’s a Grier do the same thing get a bunch of that shredded and this will be our cheese mix we can set it aside in the fridge or something until we get to that step cheese glorious cheese what wouldn’t I give for what’s

That for him Oliver Food Glorious Food there we go we got a cheese blend beautiful so let’s set that aside for later my main complaint with gri a is it’s incredibly expensive it was $7 for that small thing okay so it also says we can use like a tablespoon of fresh herbs uh

And so I’ve got some what is this thyme but you’re just supposed to eat the leaves right I always forget they’re hard to get off though so I’m getting some time ready I’ve got time to get some time and I’ve got some Rosemary as well maybe you can’t eat the sticks on

This one it’s a rosemary where you’re not supposed to I can’t recall you guys tell me in the comments whatever that’s enough of that I guess let me get a couple more little leaves off of it good enough and then some Rosemary and this definitely you don’t want to eat the

Stick because I think that’s the one I was thinking of this is like a tablespoon of these uh herbs that’s should probably enough that’s probably more than a tablespoon actually going just chop them up and I’m combining them it kind of flew everywhere if you didn’t notice all right so we’re just

Going to set this tablespoon of fresh herbs aside too we’re going to use that a little bit later but I figured get it ready now while we’re waiting for the Everlasting process of caramelizing onions all right guys my potatoes have been in here for uh 20 minutes and I

Think I want to take them out but I don’t have anything I need let’s see if they feel yeah they feel soft but not falling apart so I think we’re good I’m going to take these off the heat and strain them in a strainer that’s what

You do that’s how you strain stuff with a strainer all right I got them I didn’t burn myself I’m going to stir the onions one more time yeah those are looking pretty caramelly aren’t they just like caramel or is a caramel so I’m back over

Here this is the pan I just pulled from the oven it’s scorching hot I think where are my tongs oh whatever I’m just going to use my hands and burn them we’re going to pop them on that can’t be the right way to do this can I use this

Let me use this basically I feel like they were supposed to make like a crisping noise but they didn’t maybe that’s because it took me a couple minutes to strain them but anyways try not to burn your hands guys put the potatoes on this pan ah it’s so hot get

Tongs Dave get tongs or at least a fork do something Dave I told you this recipe was going to be overwhelming for me it’s going fine though it’s really not bad it’s it’s a lot of waiting more than anything else I’m just putting all the taters on here and then they’re going to

Get something on top of them I believe probably the herbs we just cut up am I supposed to put them which side up which side down I don’t know I’ll do a little both ways and we’ll see what comes out better okay so that’s good now we

Sprinkle with herbs like so that looks pretty good I almost want these this way I feel like it’s just going to like be better but then again they’re kind of hard to turn all right whatever a couple of them are going to be upside down it’s

Fine it’s fine guys it’s fine so this is Rosemary and time smells like deliciousness and we’re going to put them back in the oven at 450 for 20 to 30 minutes flipping them halfway so I’m going to put them in I’m going to flip them at 13 minutes and then I’m going to

Do another 13 minutes cuz that’ll put me at 26 minutes which feels like the right number right now I told you it was going to be a project it’s still going woo that’s hot oh that’s really hot spraying my hand the caramelized onions are kind of blackened onions at this point it’s

Only been 45 minutes but I think they’re okay because even as is I think they just you know they’re just Ultra caramelized they’re all good so now that it’s been 26 minutes of the potatoes cooking I’m just taking them out I did flip them at 13 minutes and now I’m

Taking them out and I’m going to put caramelized onions on them easy enough right which is kind of like you know French onion soup which the whole entire recipe is based on French onion soup I believe that’s the idea here it smells delicious it’s a project but all right

So what I’m learning very quickly guys is I don’t have nearly enough onions to get good coverage on everything so the question is do we spread them out super thin and everyone gets a little or do we go all in on like a handful of potatoes

So that we have some really good ones and then some just won’t get onion I think we’re just going to go all in on this little section here all right so that’s kind of how much I’ve got as far as the onions go got some ambulances

Going by now I’m going to just take that cheese blend we made earlier and put them over it put it over it I might as well put it on the ones that don’t have onions too because why not and they’re going to go back in the oven for three

To five minutes until the cheese is nice and melted and then we’re going to be done with this hour plus potato project but you know what I think it’s going to be worth it I’ll let you know stay tuned we did it guys we did it we created the

French onion potatoes mine are a mess compared to what I’ve seen on Tik Tok but there you go there they are in all their Glory are they beautiful are they beautiful guys are they beautiful so this is the part that’s got all the onion that’s what I want to try now

There’s a good chance I will Scorch my face off here if I’m not careful it smells very cheesy let’s take a look at one there we go look doesn’t that look good I think it looks good it’s going to be so hot oh it’s so soft oh it’s hot oh M

Those are interesting it does wow it tastes exactly like a french onion soup you know like you get the French onion soup there’s a liquid at the bottom at the top there’s that melted cheese with like the bread or the croutons that are like all so and filled with the soup it

Tastes like that top layer like if you were to just take your spoon get that top bit with maybe a tiny bit of liquid with the cheese and eat that then you would basically have the same experience as eating these potatoes which makes them delicious if you like french onion

Soup which I do do you like french onion soup it’s like making me really crave french onion soup too but the onions are like super caramelized very hot but very delicious all right dude we we’ve had I called you dude sorry but we’ve had SE I take some extra cheese some extra onions

We’ve had several good recipes in a row guys make sure you watch my last couple too everything we’ve cooked out here today has been delicious so I’m three for three on my recipes out here pretty exciting delicious I’ll see you guys later make sure you subscribe thanks for

Watching this is AI kitchen signing off cheesy whatever we’re going to go with it