If you’re craving something cozy and soul-satisfying, this French Onion Gnocchi Soup Recipe is going to totally hit the spot. I absolutely love how this soup marries the rich, caramelized sweetness of French onion soup with pillowy gnocchi, all topped with melty Gruyère. It’s a bit like comfort food leveled up—perfect for colder evenings when you want something soothing but a little special. Stick around because I’m sharing all my best tips to help you nail it on your first try!
Why You’ll Love This Recipe
- Deeply Caramelized Onions: The long, slow cook brings out the onions’ natural sweetness and umami in the best way.
- Pillowy Gnocchi: Adding gnocchi turns this from a classic soup to a full, satisfying meal.
- Melty Gruyère Topping: That golden bubbly cheese crust — it’s pure magic on top of the savory broth.
- Simple Yet Impressively Flavorful: A handful of ingredients, but every bite tastes like a professional’s touch.
Ingredients You’ll Need
All the ingredients here play their part beautifully. I always advise picking good quality onions and fresh thyme since those flavors really shine when caramelized slowly. Plus, Gruyère cheese is a must — it melts so perfectly and adds that signature nutty flavor to the top.
- Unsalted Butter: Butter gives the onions a rich base without adding extra salt, which keeps flavors balanced.
- Yellow Onions: These caramelize well—don’t rush this step for that deep golden color.
- Garlic: Adds a subtle punch right after the onions soften to layer flavors.
- All-Purpose Flour: Helps thicken the soup slightly for a luscious texture.
- Fresh Thyme: The herb’s earthiness pairs beautifully with the sweetness of onions and beef stock.
- Kosher Salt: Essential for seasoning and enhancing every ingredient’s flavor.
- Black Pepper: Just a touch for gentle warmth.
- Dry White Wine: Adds acidity and depth—you’ll want a wine you’d also enjoy drinking.
- Low-Sodium Beef Stock: The backbone of the soup—rich and savory but not overly salty.
- Gnocchi: These tender, pillowy dumplings soak up the broth perfectly.
- Gruyère Cheese: For the melt-and-broil finish that makes this soup extra special.
Variations
I love experimenting with this soup depending on the season or who I’m cooking for. You can absolutely make slight swaps or additions to block out different vibes while keeping the soul of the dish intact.
- Vegetarian Version: Swap beef stock for a rich vegetable broth and skip the wine if you prefer to keep it simple.
- Different Cheese: If Gruyère isn’t your thing, try Comté or a mix of mozzarella and Parmesan for a different cheesy crust.
- Herb Twist: Rosemary or sage can mix well with onion and thyme for an earthier flavor.
- Add Mushrooms: I sometimes toss in sautéed cremini for an extra umami punch when I want to make this heartier.
How to Make French Onion Gnocchi Soup Recipe
Step 1: Slowly caramelize the onions for that perfect base
This step takes patience but it’s where the magic happens! Melt the butter in a large pot over medium heat, then add those sliced yellow onions. Stir occasionally and let them gently brown and soften for about 25 minutes until they’re a deep golden color and smell sweetly rich. If you stir too often or turn up the heat, you might burn them, so keep it low and slow. Once they’re ready, stir in the garlic, flour, and fresh thyme and cook for another minute until fragrant—this builds flavor and helps thicken the final soup just a bit.
Step 2: Add liquid and simmer to develop richness
Pour in the white wine and simmer until most of it evaporates—this concentrates those flavors nicely without any harsh alcohol bite. Then add the beef stock and bring the whole pot to a boil. Toss in the gnocchi and cook them for about 3 minutes until they float to the top, showing they’re cooked just right. Be sure to stir occasionally to keep them from sticking to the bottom!
Step 3: Broil with cheese to golden bubbling perfection
Preheat your broiler on high and get some heatproof ramekins or bowls ready. Ladle the soup in, generously top with grated Gruyère, then place under the broiler for 2 to 4 minutes. Watch closely here because cheese can go from beautifully bubbly to burned fast! When your cheese reaches that perfect golden-brown bubbly stage, it’s time to pull them out and let them cool slightly before serving. A sprinkle of fresh thyme on top finishes it off.
Pro Tips for Making French Onion Gnocchi Soup Recipe
- Patience with Onions: Don’t rush the caramelizing process—this slow cooking develops that rich flavor you’re after.
- Use Good Stock: I’ve learned that using quality low-sodium beef stock makes a huge difference in the ultimate depth of taste.
- Watch the Broiler Closely: Cheese broils quickly, and you want bubbles and color, not blackened edges.
- Don’t Overcook Gnocchi: Once they float, remove them quickly to keep their pillowy texture intact.
How to Serve French Onion Gnocchi Soup Recipe
Garnishes
I love topping this soup with a little extra fresh thyme because it adds a pop of color and a hint of herbal brightness. Sometimes, I also sprinkle a few fresh cracked black peppercorns for a touch of heat that contrasts beautifully with the rich, cheesy top.
Side Dishes
This soup is pretty filling thanks to the gnocchi, but it pairs wonderfully with a crisp green salad—think arugula with lemon vinaigrette—or a crusty baguette for extra dipping. My family goes crazy for warm, buttery garlic bread alongside.
Creative Ways to Present
For dinner parties, I like serving the soup in individual mini cast iron skillets or rustic crocks for a cozy presentation. You can even sprinkle some finely chopped herbs around the edges for a restaurant-worthy look. It’s all about those little touches that make it feel special!
Make Ahead and Storage
Storing Leftovers
I store any leftover soup (before adding cheese and broiling) in airtight containers in the fridge for up to 3 days. The gnocchi might absorb some broth over time, so it’s best eaten within that window for optimal texture.
Freezing
Freezing works, but I’ve found that gnocchi can get a bit softer after thawing. If you plan to freeze, I recommend storing the broth and caramelized onion mix separately from the gnocchi, then cooking fresh gnocchi when you’re ready to eat.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to warm evenly. Add an extra splash of stock or water if the soup seems too thick. Avoid microwaving if you want to keep the best texture for the gnocchi.
FAQs
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Can I use frozen gnocchi for this French Onion Gnocchi Soup Recipe?
Absolutely! Frozen gnocchi works just as well and cooks in about the same time once added to the boiling soup. Just keep an eye on them—they’ll float when they’re ready. No need to thaw first, which makes this recipe even easier.
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What kind of wine is best for the soup?
I recommend using a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. These wines add brightness without sweetness, balancing the rich caramelized onions perfectly.
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Can I make this soup vegan?
To veganize, swap out the butter for olive oil, use vegetable broth instead of beef stock, skip the cheese or use a plant-based alternative, and check that your gnocchi doesn’t contain eggs or dairy.
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How do I store leftover soup with cheese topping?
Leftovers with the cheese crust don’t store as well because the cheese can get soggy or rubbery. I recommend removing soup from the bowl, reheating, and then adding fresh cheese topping if you want to broil again.
Final Thoughts
This French Onion Gnocchi Soup Recipe holds a special place in my kitchen because it’s the perfect blend of cozy and elegant. Every time I make it, my family can’t stop raving about how comforting yet impressive it tastes. If you want a soup that feels like a warm hug with a fancy twist, trust me—you’ll want this recipe in your repertoire. Give it a try and let me know how your kitchen fills with that amazing aroma!
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French Onion Gnocchi Soup Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 servings
- Category: Soup
- Method: Stovetop and Broiling
- Cuisine: French
Description
This French Onion Gnocchi Soup is a comforting, savory dish that combines the deep sweetness of caramelized onions with pillowy gnocchi and rich Gruyère cheese, broiled to golden perfection. It’s a cozy and elegant twist on the classic French onion soup, perfect for a hearty meal.
Ingredients
Soup Base
- 4 Tbsp. (1/2 stick) unsalted butter
- 3 large yellow onions (about 2 3/4 lb. total), halved, thinly sliced into half moons
- 2 cloves garlic, finely chopped
- 2 Tbsp. all-purpose flour
- 1 tsp. chopped fresh thyme, plus more for serving
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 cup dry white wine
- 6 cups low-sodium beef stock
Additions
- 1 lb. gnocchi
- 2 cups grated Gruyère cheese
Instructions
- Caramelize Onions: In a large pot over medium heat, melt the butter. Add the sliced onions and cook, stirring occasionally, until they are deeply golden brown and caramelized, about 25 minutes. This slow cooking brings out the natural sweetness of the onions.
- Add Aromatics and Flour: Stir in the finely chopped garlic, all-purpose flour, and chopped fresh thyme. Cook, stirring, until the garlic becomes fragrant, about 1 minute. Season the mixture with kosher salt and freshly ground black pepper.
- Deglaze and Simmer: Pour in the dry white wine and bring it to a simmer. Cook, stirring occasionally, until the liquid is almost evaporated, about 5 minutes. Then add the low-sodium beef stock and bring the mixture to a boil.
- Cook Gnocchi: Add the gnocchi to the boiling soup. Return to a boil and cook, stirring occasionally, until the gnocchi are al dente and float to the surface, about 3 minutes. Remove the pot from the heat.
- Prepare for Broiling: Preheat the broiler to high. Arrange 4 large heatproof ramekins or bowls on a baking sheet. Carefully ladle the hot soup into each ramekin, then top each with the grated Gruyère cheese.
- Broil the Soup: Place the baking sheet with the filled ramekins under the broiler. Broil until the cheese is bubbling and golden brown, watching closely to prevent burning, approximately 2 to 4 minutes. Remove from the oven and let cool for 5 minutes.
- Garnish and Serve: Sprinkle additional fresh thyme on top for garnish. Serve carefully as ramekins will be hot.
Notes
- Use low-sodium beef stock to better control the saltiness of the soup.
- Caramelizing onions slowly is key to developing the soup’s rich flavor; don’t rush this step.
- If fresh thyme is not available, dried thyme can be substituted at one-third the amount.
- Gruyère cheese can be substituted with another melting cheese like Emmental or Swiss if preferred.
- Broil close to the heating element for best cheese browning, but watch carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
