French Onion Potato Bake
This bake is the ultimate comfort food! It features soft and tasty potatoes paired with the flavors of French Onion Soup and is the perfect way to comfort the soul.
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!