French Onion Gnocchi Soup (Printable Version)

Caramelized onions, tender gnocchi, and melty cheese combine in this comforting, one-pot French-Italian classic.

# What You'll Need:

→ Vegetables

01 - 2 pounds yellow onions, thinly sliced
02 - 2 cloves garlic, minced
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil

→ Liquids & Seasonings

05 - 5 cups low-sodium vegetable broth or beef broth
06 - 1/2 cup dry white wine
07 - 1 teaspoon granulated sugar
08 - 1 teaspoon salt, plus more to taste
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon dried thyme
11 - 1 bay leaf

→ Pasta

12 - 1 pound shelf-stable or fresh potato gnocchi

→ Cheese Topping

13 - 1 cup grated Gruyère cheese
14 - 1/2 cup grated Parmesan cheese

→ Garnish

15 - 1 tablespoon chopped fresh parsley

# Steps to Follow:

01 - Melt butter with olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sugar; cook, stirring frequently, until onions turn deeply golden and caramelized, about 25 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes until slightly reduced.
04 - Add vegetable or beef broth, dried thyme, bay leaf, salt, and black pepper. Bring to a simmer and cook for 10 minutes to allow flavors to develop.
05 - Remove the bay leaf. Stir in gnocchi and simmer gently for 3 to 4 minutes, or until gnocchi float and are tender.
06 - Turn off the heat. Sprinkle grated Gruyère and Parmesan evenly over the soup. Cover and let the cheese melt for 2 to 3 minutes. For a browned cheese top, place under the broiler for 2 to 3 minutes if your pot is oven-safe.
07 - Ladle soup into bowls, garnish with chopped parsley, and serve hot.

# Additional Tips::

01 -
  • Uses basic pantry staples you probably have already
  • One pot means fewer dishes and easy cleanup
  • Extra creamy topping with a gooey grilled cheese finish
  • Hearty enough for a main course but elegant for guests
  • Ready in under an hour and perfect for cold weather cravings
  • The best part this is the recipe my friends always ask for seconds
02 -
  • Naturally vegetarian if you use vegetable broth
  • Freezes surprisingly well for a soup with gnocchi
  • You get restaurant flavor at home without special tools
03 -
  • Take the time to fully caramelize your onions patience is truly rewarded for deep flavor
  • Always grate your own cheese it melts more evenly
  • Let your soup rest covered for a minute after adding cheese for perfect gooeyness

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