Description
A hearty soup combining the deep, savory flavor of French Onion Soup with soft potato gnocchi, topped with melted cheese.
Ingredients
Scale
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound potato gnocchi
- 6 cups beef broth (or vegetable broth for vegetarian option)
- 1/2 cup dry white wine (optional)
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1/2 cup grated Gruyère cheese (or Swiss cheese)
- 1/4 cup grated Parmesan cheese
- Freshly ground black pepper to taste
Instructions
- Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the sliced onions, salt, and sugar. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions are deeply browned and caramelized. Do not rush this step; low and slow heat develops the flavor.
- If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let it reduce for 2 minutes.
- Pour in the beef or vegetable broth. Add the thyme and bay leaf. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15 minutes to let the flavors meld.
- Remove and discard the bay leaf. Increase the heat to medium-low.
- Add the potato gnocchi to the simmering broth. Cook according to package directions, usually until they float to the surface (about 3 to 5 minutes).
- Taste the soup and adjust seasoning with pepper if needed.
- To serve, ladle the soup and gnocchi into oven-safe bowls.
- Mix the Gruyère and Parmesan cheeses together. Sprinkle a generous amount over the top of each bowl.
- Place the bowls under a preheated broiler for 2 to 4 minutes, watching closely, until the cheese is melted and bubbly brown. Serve immediately.
Notes
- For a vegetarian version, use high-quality vegetable broth and consider adding a splash of soy sauce or Worcestershire sauce (check label for vegetarian status) for extra umami depth.
- If you do not have oven-safe bowls, you can melt the cheese in a small skillet and spoon it over the soup just before serving.
- If you prefer a thicker soup, you can cook the gnocchi separately, drain them, and add them to the bowls before topping with cheese.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dinner
- Method: Stovetop and Broiling
- Cuisine: French Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12
- Sodium: 850
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 22
- Cholesterol: 40