Description
This French Onion Gnocchi Soup is a rich and comforting twist on the classic French onion soup. Caramelized onions are slowly cooked to a deep golden brown, then combined with a savory beef stock and aromatic herbs. Potato gnocchi adds a delightful, pillowy texture, while a blend of Swiss or Gruyere and Parmesan cheeses creates a perfectly melted, golden topping. Finished under the broiler for a bubbly, cheesy crust, this soup makes a hearty meal perfect for cozy evenings.
Ingredients
Base
- 4 tablespoons butter
- 2 tablespoons canola oil
- 4 pounds yellow onions, sliced 1/4-in. thin (about 6-7 medium)
- 2 teaspoons packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1/2 cup dry red wine or dry sherry wine
- 6 cups beef stock
- 1 tablespoon Worcestershire sauce
Herbs
- 3 sprigs fresh parsley
- 2 fresh thyme sprigs
- 1 bay leaf
Additional Ingredients
- 1 package (17-1/2 ounces) potato gnocchi
- 2 cups shredded Swiss or Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley, for garnish
Instructions
- Caramelize the onions: Melt the butter and canola oil in a large Dutch oven or soup pot over medium-high heat. Add the thinly sliced onions and stir to coat them evenly. Cover and cook for 10 to 15 minutes, stirring occasionally until the onions are softened. Remove the lid, then add brown sugar, salt, and pepper. Stir well and reduce heat to medium-low. Continue cooking uncovered for 45 to 50 minutes until the onions become a deep golden brown, developing rich caramel flavors.
- Deglaze and layer with flavor: Add minced garlic, tomato paste, and flour to the caramelized onions. Stir to evenly combine and cook for 2 to 3 minutes to develop the flavors and cook out the flour. Next, pour in the dry red wine, scraping up any browned bits from the bottom of the pot to enhance the depth of flavor. Add Worcestershire sauce and then the beef stock. Bring the mixture to a boil to combine all ingredients thoroughly.
- Simmer with fresh herbs: Tie the fresh thyme, parsley sprigs, and bay leaf into a bundle using cheesecloth or cooking twine. Add this herb bundle to the boiling soup, then reduce heat to maintain a gentle simmer. Let the soup cook for 45 minutes to allow the herbs to infuse their flavors fully. After simmering, turn off the heat.
- Add gnocchi and top with cheese: Remove the herb bundle from the soup and discard it. Stir in the potato gnocchi, allowing it to warm through in the hot broth. Preheat your oven’s broiler. Place six oven-safe soup crocks or ramekins on a baking sheet. Ladle the soup into the crocks, filling each about three-quarters full. Generously top each with shredded Swiss or Gruyere cheese, then sprinkle grated Parmesan cheese over the top.
- Broil to golden perfection: Place the baking sheet with the crocks under the preheated broiler. Broil for 3 to 4 minutes, watching carefully until the cheese melts completely and begins to brown and bubble lightly. Remove promptly from the oven to prevent burning. Garnish with chopped fresh parsley or thyme leaves if desired, and serve immediately for a warm, cheesy, and flavorful soup experience.
Notes
- For best results, use fresh yellow onions and slice them thinly for even caramelization.
- If you cannot find potato gnocchi, you can substitute with cooked small pasta shapes, but the classic texture comes from gnocchi.
- Choosing dry red wine or dry sherry adds complexity; avoid sweet wines for this savory soup.
- Make sure to watch the soup closely while broiling to avoid burning the cheese topping.
- This soup can be made in advance and refrigerated; reheat gently before adding gnocchi and broiling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
