If you love the rich, comforting flavors of French onion soup but crave something a little more hearty and fun, you’re going to absolutely adore this French Onion Gnocchi Soup Recipe. I discovered this gem when I wanted something cozy but with a twist that’d make my whole family smile. Think caramelized onions deeply flavored with thyme and wine, tender pillowy gnocchi bathing in beef broth, all topped with bubbling, golden Gruyère cheese. This recipe is a total game changer when it comes to soul-warming soups, and I just can’t wait to share it with you!
Why You’ll Love This Recipe
- Ultimate Comfort Food: The combination of caramelized onions and cheesy gnocchi is like a warm hug on a chilly day.
- Easy Yet Elegant: With simple ingredients, you get a soup that feels gourmet without the fuss.
- Family Favorite Twist: My loved ones go crazy for this gnocchi swap — great for when traditional French onion soup feels too familiar.
- Hands-On Tips Included: I share all my tricks to help you avoid common mistakes and nail that perfect caramelization and cheese crust every time.
Ingredients You’ll Need
The ingredients for this French Onion Gnocchi Soup Recipe are straightforward and work beautifully together to create layers of flavor. When shopping, look for good-quality butter and beef stock to really let the caramelized onions shine, and don’t skimp on the Gruyère cheese—it’s the key to that irresistible topping!
- Unsalted butter: Essential for caramelizing onions without adding extra salt—you control the seasoning.
- Yellow onions: Use those big, sweet ones for that rich, deep flavor when caramelized.
- Garlic: Adds just the right touch of aromatic warmth to the base.
- All-purpose flour: Helps thicken the soup slightly, giving it body without heaviness.
- Fresh thyme: Its herbaceous notes perfectly complement the onions and beef broth.
- Kosher salt and black pepper: Classic seasoning to balance and enhance flavors.
- Dry white wine: Adds acidity and depth, and cooks down to concentrate flavors.
- Low-sodium beef stock: Your soup’s rich, savory backbone.
- Gnocchi: Pillowy and tender, soaking up all that delicious broth.
- Gruyère cheese: Melts beautifully with a golden, bubbly top that’s just irresistible.
Variations
One of my favorite things about this French Onion Gnocchi Soup Recipe is how easy it is to adapt. I often tweak it depending on what I have on hand or dietary needs, and you’ll enjoy making it your own in no time!
- Make it vegetarian: Swap out the beef stock for a rich mushroom broth—my family was skeptical at first, but everyone loved the earthy twist!
- Use different cheese: If Gruyère isn’t your jam, try sharp white cheddar or even fontina for a creamy melt.
- Spicy kick: Add a pinch of red pepper flakes when cooking onions—I tried this once and the subtle heat was a welcome surprise.
- Swap gnocchi for potatoes: For a more rustic texture, try baby potatoes cut small and simmered in the soup instead of gnocchi.
How to Make French Onion Gnocchi Soup Recipe
Step 1: Caramelize the onions to perfection
This is the heart of the soup. Melt the butter over medium heat in a large pot, then add those thinly sliced yellow onions. Stir occasionally (don’t rush—patience is key here!), letting them slowly turn golden and sweet over about 25 minutes. When I first tried this, I almost got impatient and cranked the heat, but trust me—low and slow brings out the magic. Once the onions are beautifully caramelized, stir in the garlic, flour, and fresh thyme, cooking for about a minute until fragrant. Season with salt and pepper here so the flavors start layering early.
Step 2: Build the broth and simmer
Pour in the dry white wine to deglaze the pot—this step lifts all those lovely browned bits off the bottom and adds brightness. Let it simmer away until mostly evaporated, about 5 minutes, then pour in your beef stock. Bring this flavorful mixture to a boil and toss in the gnocchi. Cook just until they float and turn tender, usually 3 minutes. I’ve learned the hard way that overcooked gnocchi get mushy, so keep a close eye here!
Step 3: Broil with cheesy goodness
Get your broiler ready while you ladle the soup into heatproof ramekins or bowls perched on a baking sheet (this makes transferring easier). Pile grated Gruyère generously on top. Then carefully slide everything under the broiler for 2 to 4 minutes, watching closely until you see that perfect bubbly golden cheese crust. I swear, the smell alone makes me drool every time!
Step 4: Garnish and serve with love
After broiling, let the soup cool just a touch—those ramekins hold heat like little lava pots. Sprinkle with a bit more fresh thyme, and then dive right in. My family always gathers around the kitchen counter because this soup just draws people in.
Pro Tips for Making French Onion Gnocchi Soup Recipe
- Low and slow caramelization: Take your time on the onions; rushing this step results in bitter, underdeveloped flavors.
- Wine evaporation is key: Don’t skip simmering the wine down—it melds acidity into sweet onions perfectly.
- Watch your gnocchi cooking time: They cook fast and can turn mushy, so test them early and remove promptly when they float.
- Eye on the broiler: Cheese goes from perfect to burnt quickly, so stay near and check every 30 seconds.
How to Serve French Onion Gnocchi Soup Recipe
Garnishes
I love topping this soup with freshly snipped thyme leaves because they add a fresh pop of herbal aroma that cuts through the richness beautifully. Sometimes, I sprinkle just a pinch of cracked black pepper on top for a little spice contrast. If I’m feeling fancy, a tiny drizzle of truffle oil complements the Gruyère in a dreamy way—but totally optional!
Side Dishes
This soup really shines as a meal on its own, but I’ve found that serving it alongside a crisp green salad with a tangy vinaigrette balances the richness perfectly. Crusty artisan bread or garlic baguette slices are also amazing for dipping into that savory broth and gooey cheese.
Creative Ways to Present
For special occasions, I like to serve this French Onion Gnocchi Soup Recipe in mini cast iron skillets or charming French onion soup crocks to impress guests. Adding a sprinkle of finely chopped chives or even a few edible flowers on top makes the presentation pop and feels restaurant-worthy at home.
Make Ahead and Storage
Storing Leftovers
I store any leftover soup (without the cheese topping) in an airtight container in the fridge for up to 3 days. Keeping the cheese separate really helps maintain texture, so I add fresh Gruyère when reheating.
Freezing
I’ve frozen this soup a couple of times, and it works well—but the gnocchi can get a bit softer after freezing. To combat this, I suggest freezing the soup base on its own, then boiling fresh gnocchi when you’re ready to serve. Freeze in freezer-safe containers for up to 3 months.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to warm evenly. Add a splash of beef broth or water if it feels too thick. When warmed through, ladle into bowls, top with fresh Gruyère, and broil briefly to revive that trademark cheese crust and oozing goodness.
FAQs
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Can I use store-bought gnocchi or should I make it from scratch?
You can absolutely use store-bought gnocchi here—it’s the perfect shortcut and works wonderfully in this soup. Homemade gnocchi would be amazing but isn’t necessary to nail this recipe’s comforting texture.
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What if I don’t have dry white wine?
If you don’t have dry white wine, you can substitute with extra beef stock plus a splash of white wine vinegar or apple cider vinegar—just use less to avoid adding too much acidity. This helps keep the bright flavor note the wine would provide.
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Can this soup be made gluten-free?
Yes! Use a gluten-free flour blend instead of all-purpose flour and be sure your gnocchi are gluten-free (many are potato-based). Also, double-check that your beef stock and other ingredients don’t contain hidden gluten.
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How do I avoid the cheese topping from burning?
Keep a close eye when broiling and check every 30 seconds after the cheese starts bubbling. Removing the ramekins as soon as the cheese turns golden brown will help you avoid burnt spots while still achieving that gorgeous crust.
Final Thoughts
This French Onion Gnocchi Soup Recipe has become one of my all-time favorites, especially on chilly nights when you want something cozy but a little elevated. I love how the savory-sweet caramelized onions hug those pillow-soft gnocchi, and the crispy cheese topping is just the cherry on top. Seriously, if you give this a try, I think you’ll find it as comforting and satisfying as I do—perfect for sharing with family or anyone who needs a little kitchen love. So grab that onion, heat up the butter, and let’s get cooking together!
Print
French Onion Gnocchi Soup Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
Description
This French Onion Gnocchi Soup combines the rich, caramelized flavors of traditional French onion soup with tender gnocchi, topped with bubbling Gruyère cheese for a comforting and elevated dish perfect for cozy dinners.
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
Main Additions
- 1 lb. gnocchi
- 2 cups grated Gruyère
Instructions
- Caramelize the onions: In a large pot over medium heat, melt the butter. Add the thinly sliced onions and cook, stirring occasionally, until they turn a deep golden brown and become caramelized, about 25 minutes. This slow cooking develops the soup’s rich flavor.
- Add garlic, flour, and thyme: Stir in the finely chopped garlic, all-purpose flour, and chopped fresh thyme. Cook while stirring for about 1 minute until the garlic becomes fragrant. Season the mixture with kosher salt and freshly ground black pepper to balance the flavors.
- Deglaze with wine: Pour in the dry white wine and bring the mixture to a simmer. Cook, stirring occasionally, until the wine has almost completely evaporated, about 5 minutes. This step adds depth to the soup.
- Add stock and cook gnocchi: Add the low-sodium beef stock and bring the soup to a boil. Add the gnocchi and return to a boil. Cook, stirring occasionally, until the gnocchi are al dente and begin to float to the surface, approximately 3 minutes. Remove the pot from heat.
- Broil with cheese: Preheat your broiler to high. Place 4 large heatproof ramekins or bowls on a baking sheet. Ladle the hot soup evenly into each ramekin, then top generously with grated Gruyère cheese. Broil in the oven, watching carefully, until the cheese is bubbly and golden brown, about 2 to 4 minutes.
- Serve: Allow the soup to cool for about 5 minutes after broiling. Garnish each bowl with fresh thyme before serving. Be cautious as the ramekins will be hot to handle.
Notes
- Use low-sodium beef stock to control the saltiness of the soup.
- Caramelizing onions properly is key to the rich flavor—take your time at this step.
- Watch the broiler carefully to prevent the cheese from burning.
- Fresh thyme enhances flavor but can be omitted if unavailable.
- For a vegetarian version, substitute beef stock with vegetable stock and use vegetarian cheese.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 7g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
