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
Scale
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
