

Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
55 mins
Cal/Serv:
699
Forget bread and croutons, we found an even more delicious way to enjoy French onion soup—by adding gnocchi! Marrying the French classic with the convenience of store-bought gnocchi means you can have the most comforting dinner on the table in just under an hour. It’s sure to warm you up on even the coldest of nights this winter.
Like its inspiration, the richly flavored base for this soup is made possible by caramelized onions. If you’ve never tried making them before, check out our guide on how to caramelize onions perfectly before you get started on this recipe. Major takeaways: Slice your onions as evenly as possible, and cook them on as low of heat and as slowly as possible. They’ll turn richly browned, slightly sweet, and extremely mellow compared to a raw slice. These are THE highlight of the dish, so take your time with it.
Just because we’re swapping the traditional bread for gnocchi in this dish doesn’t mean you have to. If you really want to bulk up on carbs (hey, it’s winter!), feel free to top your ramekins with a few pieces of sliced baguette before topping with cheese and broiling. Alternatively, you could serve these soups in bread bowls or dinner rolls, à la our French onion soup bombs.
Want to switch things up even further? Try swapping in homemade gnocchi. You could stick with traditional potato, or try our sweet potato or carrot versions. Feel free to have fun with it!
Made this? Let us know how it went in the comments below.
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Ingredients
- 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
- 1 lb.
gnocchi
- 2 cups
grated Gruyère
Directions
- Step 1In a large pot over medium heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 25 minutes. Add garlic, flour, and thyme and cook, stirring, until garlic is fragrant, about 1 minute; season with salt and pepper.
- Step 2Add wine and bring to a simmer. Cook, stirring occasionally, until liquid is almost evaporated, about 5 minutes. Add stock and bring to a boil. Add gnocchi and return to a boil. Cook, stirring occasionally, until gnocchi is al dente and floats, about 3 minutes. Remove from heat.
- Step 3Preheat broiler to high. Arrange 4 large heatproof ramekins or bowls on a baking sheet. Carefully ladle soup into ramekins. Top with cheese.
- Step 4Transfer sheet with bowls to oven and broil, watching closely, until cheese is bubbling and golden, 2 to 4 minutes. Let cool 5 minutes.
- Step 5Top soup with thyme; carefully serve as ramekins will be hot.
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