Scalloped potatoes meets French Onion Soup in this mashup recipe! This French Onion Potato Bake is completely oil free, whole food plant-based and super satisfying!
Potatoes and French Onion Soup may have been the marriage I never knew I wanted to see so badly.
This mashup recipe has been living in my head, and I've finally made it a reality and I'm happy to share it with you! Brothy and rich onion soup and thinly sliced potatoes were absolutely made to go together.
And the best part is, this French Onion Potato Bake can be a wholesome and healthy part of your day!
It's completely
- whole food plant based
- oil free
- gluten free
- and vegan!
Ingredients
Here's what you'll need to gather to make this recipe:
- yukon gold potatoes
- yellow onions
- dry sherry or vermouth (or swap with veggie broth)
- garlic
- pepper
- fresh thyme
- oregano
- vegan beef broth (or vegetable broth)
- cornstarch
- salt
See recipe card for quantities.
How to make a French Onion Potato Bake
To make this recipe with ease, a little prepping will go a long way. I always recommend starting a recipe by reviewing the ingredients & instructions.
Gather your ingredients and prepare them as written- for this recipe, take the time to slice up your onions and potatoes from the very beginning. Having your veggies prepped and your ingredients gathered can help you feel more organized in the kitchen.
For complete instructions see the recipe below!

- Start by baking the sliced potatoes in the oven at 375F while you are cooking the onions on the stove.

- Add all the onions to your dutch oven and generously salt. Cook on low heat for 30 minutes, stirring as needed. Some sticking may occur- if you need to add small splashes of water.
- When you remove the potatoes- increase the oven heat to 400℉.
- Deglaze the pan with the sherry, then add garlic, thyme, oregano and pepper to the pan. Stir and cook for another minute. Remove from the stove heat.
- Whisk the cornstarch into the broth and then add it to the onion mixture and stir well.
- Fold the potatoes into the onion mixture and stir until coated in the broth and onions. Bake uncovered for 20 minutes.
TIP: If it is safe for your dutch oven, broil on high for around 5 minutes to get the top nice and crispy!

Equipment
For this recipe, use a large stove & oven safe dutch oven, braiser or similar type of cookware. Alternatively, you could use a sauté pan for the stove steps, and transfer to a casserole dish before placing in the oven.
Other equipment that may be helpful:
- sheet pans
- parchment paper or reusable equivalent
Storage
Leftovers can be stored in sealed container in the fridge for up to 4 days. Reheat in the oven, air fryer or microwave when ready to enjoy.
Related
Looking for other recipes like this? Try these:
Recipe

French Onion Potato Bake
Ingredients
- 2 lbs yukon gold potatoes, cut into about ⅛ in slices
- 4 medium yellow onions, halved and sliced about 2 lbs
- ⅓ cup dry sherry or vermouth optional- sub additional broth
- 4 cloves garlic, minced
- 4 sprigs fresh thyme, woody bits removed (sub ¾ teaspoon dry)
- 2 teaspoons oregano
- 2 tablespoons nutritional yeast
- ½ teaspoon pepper
- 2 cups vegan beef broth (or vegetable broth)
- ½ tablespoon cornstarch
- salt to taste
Instructions
- NOTE- For this recipe we use a large stove & oven safe dutch oven, braiser or similar type of cookware. Alternatively, you could use a sauté pan for the stove steps, and transfer to a casserole dish before placing in the oven.
- Preheat oven to 375℉.
- Line two baking sheets with parchment paper and place sliced potatoes in a single layer. Sprinkle them lightly with garlic powder, salt and oregano. Bake in the oven for about 30 minutes while cooking the onions.2 lbs yukon gold potatoes, cut into about ⅛ in slices
- When you remove the potatoes- increase the oven heat to 400℉.
- On the stove over low to medium heat, add the sliced onions and a generous sprinkle of salt. Cook, stirring occasionally, until the onions are soft and starting to brown, about 30 minutes. The onions may start to stick to the bottom of the pan, add small splashes of water to loosen them if needed. Scrape up the bits that stick and stir it back in. (If too much sticking is occurring lower the temperature of the stove.)4 medium yellow onions, halved and sliced
- Deglaze the pan with the sherry, then add garlic, thyme, oregano, nutritional yeast and pepper to the pan. Stir and cook for another minute. Remove from the stove heat.⅓ cup dry sherry or vermouth, 4 cloves garlic, minced, 4 sprigs fresh thyme, woody bits removed, 2 teaspoons oregano, ½ teaspoon pepper, 2 tablespoons nutritional yeast
- Whisk the cornstarch into the broth and then add it to the onion mixture and stir well.2 cups vegan beef broth (or vegetable broth), salt to taste, ½ tablespoon cornstarch
- Fold the potatoes into the onion mixture and stir until they are all coated.
- Bake uncovered for 20 minutes. Optionally, broil on high for 5 minutes to further brown the top of the bake. (Only if your dish is broil safe). Enjoy!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
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