Description
A rich, comforting soup that combines the deep flavor of caramelized onions from French Onion Soup with soft potato gnocchi, finished with a classic cheesy topping.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon salt, divided
- 1/2 teaspoon sugar
- 1/4 cup dry sherry or dry white wine
- 6 cups beef broth (use vegetable broth for vegetarian option)
- 1 bay leaf
- 1 pound potato gnocchi, store-bought or homemade
- 1/2 teaspoon dried thyme
- Freshly ground black pepper to taste
- 1 cup shredded Gruyère cheese
- 4 slices baguette, toasted
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced onions and 1/2 teaspoon of salt. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions are deep golden brown and fully caramelized. Do not rush this step.
- Stir in the sugar. Pour in the sherry or wine and scrape up any browned bits from the bottom of the pot. Cook until the liquid reduces by half, about 3 minutes.
- Add the beef broth, bay leaf, and remaining 1/2 teaspoon of salt. Bring the mixture to a simmer, then reduce the heat to low, cover partially, and cook for 20 minutes to let the flavors meld. Remove and discard the bay leaf.
- Increase the heat to medium-low. Add the gnocchi and dried thyme to the simmering broth. Cook according to the gnocchi package directions, usually until they float to the surface, about 3 to 5 minutes. Season with pepper.
- Preheat your broiler. Ladle the soup into oven-safe bowls. Place one toasted baguette slice on top of the soup in each bowl. Cover the bread completely with the shredded Gruyère cheese.
- Place the bowls on a baking sheet and carefully place them under the broiler. Broil for 2 to 4 minutes, watching constantly, until the cheese is melted, bubbly, and golden brown. Serve immediately.
Notes
- For the best caramelized onions, use low heat and be patient; this process develops the soup’s signature sweetness and depth.
- If you prefer a thicker soup, you can add 1 tablespoon of flour with the onions after they soften, cooking for 1 minute before adding the sherry.
- Use high-quality beef broth or homemade stock for the richest flavor base.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Soup
- Method: Stovetop and Broiling
- Cuisine: French Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12
- Sodium: 850
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 25
- Cholesterol: 55