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
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
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
