French Onion Gnocchi Soup

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.

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.

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.

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.

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.