French Onion Gnocchi Soup
Ingredients
- 4 tbspbutter
- 2 tbspcanola oil
- 4 lbyellow onions
sliced 1/4-in. thin, about 6-7 medium
- 2 tsppacked brown sugar
- ½ tspsalt
- ½ tsppepper
- 4garlic cloves
minced
- 2 tbsptomato paste
- 3 tbspall-purpose flour
- ½ cdry red wine or dry sherry wine
- 6 cbeef stock
- 1 tbspworcestershire sauce
- 3 sprigsfresh parsley
- 2fresh thyme sprigs
- 1bay leaf
- 1 packagepotato gnocchi
- 2 cshredded swiss or gruyere cheese
- ½ cgrated parmesan cheese
- 2 tbspminced fresh parsley
for garnish
Directions
- 1
Melt the butter with the canola oil in a large Dutch oven or soup pot over medium-high heat. Add the onions and stir to coat. Cover and cook for 10 to 15 minutes, stirring occasionally until softened. Remove the lid, add the brown sugar, salt and pepper. Stir and reduce the heat to medium-low. Continue to cook, uncovered, for 45 to 50 minutes until the onions reach a deep golden brown color.
- 2
Add the garlic, tomato paste and flour to the onions, and stir to evenly distribute. Cook for two to three minutes, then deglaze the pan with red wine, scraping the bottom of the pot to release any bits. Add the Worcestershire sauce and pour in the beef stock. Bring to a boil.
- 3
Meanwhile, bundle the fresh thyme, parsley and bay leaf together by wrapping the herbs in cheesecloth or tying them together with cooking twine. Add the bundle to the soup and then reduce to a simmer. Cook for 45 minutes, then turn off the heat.
- 4
Remove the bundle of herbs and discard. Stir in gnocchi. Preheat the broiler. Arrange six oven-safe soup crocks or ramekins onto a sheet pan. Ladle the soup into the soup crocks, filling them about 3/4 full. Top each with shredded Swiss or Gruyere cheese, and then sprinkle with grated Parmesan.
- 5
Transfer the sheet pan to the oven and broil for three to four minutes or until the cheese is melted and starts to brown. Remove promptly and serve garnished with chopped parsley or thyme leaves, if desired.
French Onion Gnocchi Soup
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About this Recipe
Craving the deep, savory comfort of French onion soup but wish it were a more complete meal? This French Onion Gnocchi Soup recipe takes the beloved classic and elevates it into a hearty, satisfying dinner by introducing tender, plump potato gnocchi.
What makes this French onion gnocchi soup truly special is its clever fusion. You get all the rich, caramelized onion depth you expect from a classic French onion, but the addition of substantial potato gnocchi transforms it from an appetizer into a full-bodied main course. It's a comforting twist that feels both familiar and excitingly new.
Prepare for a truly indulgent experience. This soup delivers a complex tapestry of flavors: the inherent sweetness of slow-caramelized yellow onions, a robust base deepened by dry red wine or sherry and rich beef stock, and aromatic fresh herbs like parsley and thyme. Each spoonful offers a silky, savory broth punctuated by soft, chewy potato gnocchi. Topped with a generous, bubbling layer of melted Swiss or Gruyere and grated Parmesan, it’s a bowl of pure comfort that feels wonderfully decadent. This is a substantial, warm hug in a bowl, perfect for a cozy evening.
Customization & Variations
While the recipe provides a fantastic foundation, you can easily adapt it. Choose between dry red wine or dry sherry wine to impart slightly different but equally delicious layers of flavor to your broth—red wine for a bolder, fruitier note, or sherry for a nuttier, more aromatic profile. For the cheesy topping, feel free to use either shredded Swiss or Gruyere cheese, or a combination of both, alongside the Parmesan for that signature gooey finish.
Serve this French Onion Gnocchi Soup as the star of your dinner. It’s a complete meal in itself, perfect for a chilly night or when you need something genuinely nourishing and flavorful. Garnish with a sprinkle of fresh minced parsley for a bright, appealing finish.