Description
- Cozy up with French Onion Gnocchi Soup—a cheesy, savory twist on a classic that’s perfect for weeknight comfort.
Ingredients
Scale
- 6 tablespoons butter, cubed
- 4 sweet onions, thinly sliced
- 2 cloves garlic, minced or grated
- 2 tablespoons brown sugar
- 3 tablespoons all-purpose flour
- 2 quarts beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3–4 fresh thyme sprigs, plus extra for garnish
- A pinch of black pepper
- 16 ounces potato gnocchi
- 1 1/2 cups shredded Gruyère cheese
Instructions
- Preheat the Broiler:
- Set your broiler to high so it’s ready for later.
- Caramelize the Onions:
- In a large soup pot, melt the butter over medium-high heat. Add the sliced onions, garlic, and brown sugar. Cook for about 10 minutes, stirring frequently, until the onions have softened. Continue cooking for another 15 minutes, stirring occasionally, until the onions turn a deep golden color and caramelize.
- Add Flour and Broth:
- Reduce the heat to low and sprinkle the flour over the caramelized onions, stirring well to combine. Cook for about 5 minutes to remove the raw flour taste. Pour in the beef broth, Worcestershire sauce, bay leaves, and thyme. Raise the heat back to medium-high and bring the soup to a simmer.
- Cook the Gnocchi:
- Add the potato gnocchi to the simmering soup and cook for about 5 minutes, or until the gnocchi floats to the surface.
- Finish the Soup:
- Remove the bay leaves and thyme sprigs. Season the soup to taste with salt and pepper.
- Broil with Cheese:
- Ladle the soup into oven-safe bowls and sprinkle the shredded Gruyère cheese evenly over the top. Place the bowls on a baking sheet and transfer them to the oven. Broil for 3-5 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Garnish with fresh thyme and serve immediately while the cheese is hot and melted.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal per serving
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