French Onion Mashed Potatoes

Gently fold the caramelized onions and cheese into hot Mashed Potatoes and Parsnips.

One of ten recipes to use to add to Rach’s Mashed Potatoes and Parsnips. Check out the rest:


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 4 tablespoons butter
  • 1 large onion, halved lengthwise, sliced about 1/4-inch thick
  • Salt and pepper
  • 1 teaspoon thyme, chopped
  • 1 bay leaf
  • 1/4 cup sherry
  • 1/2 cup Gruyère cheese, shredded
  • Heavy cream or half-and-half, for mashing
  • Salt and pepper


Heat a large skillet to medium-high heat. Add the EVOO and butter to the pot and the onion as you slice it. When all the onion is in the pan, season with salt, pepper, thyme and bay leaf. Cook the onion for 15-18 minutes, stirring frequently, until tender, sweet and caramel-colored. Remove the bay leaf and deglaze the pan with the sherry. Allow to cook out for 2-3 minutes.

Gently fold the caramelized onions and cheese into the hot mashed potatoes and parsnips. Season with salt and pepper, to taste.

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