French Onion Funeral Potatoes

French onion funeral potatoes are the ultimate comfort food for family gatherings potlucks or holiday tables rich cheesy and loaded with savory flavor thanks to real caramelized onions and crispy homemade fried onion topping this recipe transforms simple ingredients into a celebration-worthy dish your guests will remember

One year I brought these to Thanksgiving and they vanished before the main course was even on the table now everyone insists I handle potatoes for every big meal and these are always the star

Ingredients

• Frozen cubed hash browns: thawed makes prep effortless and ensures even cooking frozen brands vary in potato size go for smaller cubes if possible
• Unsalted butter: both for richness and for adjusting salt I always use fresh butter for best flavor
• Sharp cheddar cheese: shredded brings a tangy gooey melt choose a block and shred yourself for optimal melt and taste
• Sour cream: for creamy tang and to keep the casserole soft and not dry pick full fat for richness
• Yellow onions: real onions are the backbone for the sauce and topping try for firm ones with tight skins
• Garlic: fresh minced offers a punch of flavor and depth
• All purpose flour: thickens the sauce and gives silky body to the casserole use unbleached for best texture
• Kosher salt: ensures layers of seasoning I taste as I go
• Black pepper and cayenne: for slight heat
• Dried mustard: brightens and cuts through the richness
• Chicken broth and whole milk: both create a cream sauce with just enough body make sure they are room temp to avoid curdling
• Vegetable oil: for frying the onions avoid olive oil here you want something neutral
• Choose onions that are firm and glossy: older or sprouting onions can turn bitter when fried

Instructions

Prepare The Baking Dish:

Lightly spray a nine by thirteen inch baking dish so the casserole releases easily later

Mix The Potatoes:

In a large mixing bowl stir together thawed hash browns melted butter shredded cheddar and sour cream until every potato piece is coated

Cook The Sauce:

Set a nonstick skillet over medium heat melt the butter until foaming then add diced onions Let the onions sweat gently stirring often for about three to five minutes until translucent and soft but not brown Add minced garlic and let it cook just until fragrant about one minute Sprinkle in flour salt pepper cayenne and dried mustard stir constantly and let the flour toast in the pan for a minute Begin pouring in the chicken broth and milk slowly whisking so the mixture stays smooth and lump free Stir and cook until the sauce thickens enough to coat the back of a spoon

Combine And Assemble:

Pour the warm sauce over the potato mixture use a spatula to mix everything so every bit of potato is coated Spread evenly in the baking dish and smooth the top

Bake The Casserole:

Place the dish in the preheated oven bake forty five to fifty minutes until the edges are bubbling and the center is hot

Fry The Onions:

Line a baking sheet with two layers of paper towels to drain the onions after frying In a large saucepan heat vegetable oil until a thermometer shows three hundred fifty degrees or a tiny bread cube sizzles instantly Drop thinly sliced onions in batches so the oil stays hot fry each batch two to five minutes stirring gently until just golden and crisp With a slotted spoon remove onions and spread onto prepared towels sprinkle immediately with kosher salt Repeat in batches always letting oil return to temperature between rounds

Finish The Casserole:

Once baking time is up remove casserole and scatter freshly fried onions in an even layer across the hot surface Serve hot for best texture and aroma

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I can still remember my mom and I squabbling to sneak a taste of the onions before they hit the casserole everyone was caught red handed dusted in golden crumbs

Storage Tips

Let the casserole cool completely before storing Cover tightly or move to an airtight container and refrigerate up to four days Reheat covered in the oven to restore crispness if needed pop it under the broiler for a few minutes to revive the fried onions on top

Ingredient Substitutions

You can swap frozen hash browns for peeled diced fresh potatoes as long as you parboil them to soften For a vegetarian option use vegetable broth instead of chicken broth If lactose is an issue try lactose free sour cream and cheddar the creamy consistency is still possible with these swaps

Serving Suggestions

This casserole loves to be the center of any buffet Serve it next to roast beef glazed ham or turkey at a holiday table Pair with a big salad and green beans for a weeknight dinner or brunch crowd pleaser

Cultural and Historical Context

Funeral potatoes have deep roots in American comfort food especially in the Mountain West pipelines where casserole culture thrives Traditionally these casseroles were brought to community gatherings after funerals weddings and celebrations The oniony twist pays tribute to classic French onion soup a flavor that always brings people together

Seasonal Adaptations

You can stir in a handful of sautéed leeks for a springtime lift Add chopped fresh herbs like thyme or chives to the topping in summer Mix in some roasted squash in autumn for richer flavor Helpful notes Keep extra fried onions handy for munching Do not rush the sauce or you risk lumps Hash browns must be fully thawed or the bake will be watery

Success Stories

When I first made these for a friend after a tough week she texted me the next morning asking for the entire recipe so she could comfort someone else Half the pan disappeared in one sitting and now she makes it for every potluck

Freezer Meal Conversion

Assemble the casserole right up to the baking step but hold off on the fried onions Wrap tightly with foil and freeze Let it thaw in the refrigerator overnight then bake as directed and add fresh fried onions

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Let your casserole rest for a few minutes before serving so the flavors come together Serve hot and enjoy every layer of creamy potato and crispy onion goodness

Frequently Asked Questions

→ Can I use fresh potatoes instead of frozen hash browns?

Yes, peel and dice fresh potatoes. Parboil or microwave until just tender, then proceed as directed.

→ What type of cheese works best?

Sharp cheddar balances the creaminess well, but you can substitute with gruyère, Swiss, or Monterey Jack.

→ How do I get fried onions perfectly crisp?

Fry onions in hot oil (350°F) in small batches, removing them once pale golden and draining on paper towels.

→ Can I prepare the dish ahead?

Yes, assemble and refrigerate before baking. Add fried onions just before serving to keep them crisp.

→ Is this dish vegetarian?

Use vegetable broth instead of chicken broth for a fully vegetarian version.