Description
This comforting one-pan French Onion Gnocchi Soup combines deeply caramelized onions with a rich, savory broth and tender potato gnocchi. It’s topped with crispy, cheesy bread for an irresistible meal.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil (optional)
- 3 large yellow onions, thinly sliced
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine (e.g., Sauvignon Blanc) or dry sherry
- 6 cups beef broth (low sodium)
- 4–5 sprigs fresh thyme
- 1 (16 oz) package potato gnocchi (shelf-stable or refrigerated)
- 6–8 slices French baguette or sturdy bread, toasted
- 1 cup shredded Gruyère or Swiss cheese
Instructions
- Caramelize Onions: In a large, oven-safe Dutch oven or heavy-bottomed pot, melt butter (and olive oil) over medium-low heat. Add sliced onions, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring occasionally, for 30-45 minutes, until deeply golden brown and very soft.
- Build Flavor Base: Add minced garlic; cook 1 minute until fragrant. Sprinkle in flour, stir for 1-2 minutes. Pour in white wine, scraping the bottom to deglaze. Simmer 2-3 minutes.
- Simmer Soup: Stir in beef broth and fresh thyme sprigs. Bring to a gentle simmer, then reduce heat, cover, and cook for 15-20 minutes. Remove thyme sprigs and taste for seasoning.
- Add Gnocchi: Increase heat to a gentle simmer. Add gnocchi to the soup and cook 2-4 minutes, or until they float and are tender.
- Cheese & Broil: Top soup with toasted bread slices, then generously sprinkle with shredded Gruyère or Swiss cheese. Place under a preheated broiler for 2-4 minutes, watching carefully, until cheese is bubbly and golden. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 50 mins