High-Protein French Onion Melting Sweet Potatoes are very delicious and tender. These include sweet potatoes, sweet onions, butter, thyme, beef broth, and Gruyère cheese. These sweet potatoes are generally vegetarian-friendly if the beef broth is replaced with vegetable broth, so use vegetable broth if required. High-Protein French Onion Melting Sweet Potatoes are prepared in 1 hour and 20 minutes, perfect to serve as a comforting side dish. You can serve them with herb-roasted chicken, roasted green beans, or arugula pear salad. These sweet potatoes store nicely, so they are perfect for make-ahead meals.
STATS:
- Calories: 340 kcal
- Prep time: 15 minutes
- Serving size: 1
- Cook time: 1 hour 5 minutes
- Cuisine: French
- Total time: 1 hour 20 minutes
- Course: Side Dish
- Diet: High-Protein
- Serving: 4
EQUIPMENT:
- Big baking sheet
- Large skillet
- Small vessel
- Knife
- Parchment paper
- Cutting board
- Spatula
INGREDIENTS:
- 2 pounds sweet potatoes
- 1½ tbsp. olive oil
- 1 tbsp. melted unsalted butter + 1 tbsp. cold unsalted butter
- 1 tbsp. chopped fresh thyme, + for garnish
- ½ tsp. ground pepper, + for garnish
- ½ tsp. salt
- 3 medium sweet onions
- ½ cup water
- 1½ tbsp. sherry vinegar
- 1¼ cups beef broth — reduced-sodium
- 5 cloves garlic
- ½ cup Gruyère cheese shreds
INGREDIENT NOTES:
SWEET POTATOES:
- Add the medium-sized sweet potatoes to include a naturally sweet taste and soft texture. Make even 1-inch slices so they can cook at the same rate.
OLIVE OIL:
- Add the extra-virgin olive oil to coat the sweet potatoes and help them roast until tender with lightly caramelized edges. It will also add richness to the dish.
BUTTER:
- Use the melted butter for roasting the sweet potatoes and cold butter to finish the onion mixture. The cold butter will add richness and help create a glossy and savory sauce.
THYME:
- Include the fresh thyme to add a subtle earthy and herbaceous flavor that complements the caramelized onions. Reserve some leaves for garnish.
SWEET ONIONS:
- Add the sweet onions to include a naturally sweet and savory taste. Make thin & even slices so they get caramelized and soft in same time.
WATER:
- Add the water to help the onions soften without burning. We can add a little more water if the skillet becomes too dry.
SHERRY VINEGAR:
- Include the sherry vinegar to balance the sweetness of the onions and add a light tangy taste to the sauce.
BEEF BROTH:
- Add the reduced-sodium beef broth to include the rich French onion-inspired flavor. It will also provide a savory depth to the dish.
GARLIC:
- Add the minced garlic to include an aromatic and savory taste. We have to add it near the end of cooking so it can release its flavor without burning.
GRUYÈRE CHEESE:
- Include the shredded Gruyère cheese to add a rich, nutty taste and creamy texture. It will also melt nicely and form a golden, cheesy topping over the sweet potatoes.
INSTRUCTIONS:
- First, preheat the oven to 425° F and put the parchment on the tray.
- Include the sweet potato slices in the vessel with olive oil, thyme, seasonings, and melted butter, and mix them to coat.
- Put the slices in one layer in the tray and roast them for twenty-five to thirty minutes, turning them over in between till they start to get soft & lightly golden.
- Meanwhile, melt the cold butter in a big skillet on medium flame and add the onion slices and salt to it, and cook them for ten to fifteen minutes till they begin to get golden and soft.
- Now decrease the flame to medium-low and cook for 20 to 25 minutes, and cook till they get deep golden, and add some water if they are sticking.
- Add the garlic and cook for one minute till it gets golden.
- Now add the vinegar along with beef broth & let it simmer for 5-8 minutes till the liquid reduces slightly.
- Put the pan on the shelf, put the roasted sweet potatoes on the onion mixture, add them to the tray & put the potatoes on top.
- Now add the Gruyère cheese on top and put in the oven to bake for five to eight minutes.
- Add the black pepper and salt on top to garnish it.
- Leave the dish for two to three minutes, then serve.
SERVING SUGGESTIONS:
PROTEIN:
- Herb-Roasted Chicken
- Garlic-Roasted Turkey
- Pan-Seared Salmon
VEGETABLE:
- Roasted Green Beans
- Steamed Broccoli
- Sautéed Brussels Sprouts
SALAD:
- Arugula Pear Salad
- Apple Walnut Salad
- Simple Green Salad
GARNISHES:
- Fresh Thyme
- Chopped Parsley
- Crispy Fried Shallots
TIPS:
- Make the onion slices even so they caramelize at the same time.
- Cook the onions slowly, or they will not get deeply golden.
- Include a splash of water if the onions stick.
- Shred the Gruyère cheese fresh so it melts smoothly.
STORAGE INFORMATION:
FRIDGE:
- Cool the dish, then add it to a tight vessel and store for 4 days.
FREEZER:
- Cool the portions and put them in closed boxes and freeze for two months.
FAQs:
Will I prepare this dish without adding beef broth?
- Yes, you can easily include the vegetable broth instead to make this dish, and it is safe for a vegetarian diet as well, but the taste will not be as rich as with the beef broth.
Could we include any other variety of cheese to make this dish?
- Yes, include Swiss cheese, Provolone, or Emmental cheese instead if you want.
Will I make this dish in advance?
- Yes, roast the sweet potatoes and caramelize the onions beforehand, assemble it, store it, then bake when required.
NUTRITIONAL INFORMATION:
Calories: 340 kcal
Net carbs: 43 g
Iron: 2 mg
Total carbs: 49 g
Vitamin A: 1,300 µg RAE
Fiber: 6 g
Serving size: 1
Calcium: 180 mg
Protein: 9 g
Sodium: 620 mg
Potassium: 900 mg
Serving: 4
