Gnocchi French Onion Soup (Print Version)

Pillowy gnocchi in a savory caramelized onion broth topped with toasted baguette and melted Gruyère.

# What You Need:

→ Onions & Base

01 - 4 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 3 garlic cloves, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf

→ Liquids

10 - 1/2 cup dry white wine
11 - 6 cups vegetable or beef broth (low sodium)

→ Gnocchi

12 - 16 oz (450 g) potato gnocchi (fresh or shelf-stable)

→ Topping

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 1 tablespoon olive oil (for brushing bread)
15 - 1 1/2 cups grated Gruyère cheese
16 - 1/2 cup grated Parmesan cheese
17 - Fresh parsley, chopped (optional, for garnish)

# How-To Steps:

01 - In a large heavy-bottomed pot or Dutch oven, melt the butter with olive oil over medium heat. Add sliced onions and sauté, stirring frequently, for 10 minutes.
02 - Sprinkle onions with sugar, salt, and pepper. Continue to cook, stirring often, until onions are deeply golden and caramelized, about 20–25 minutes.
03 - Add minced garlic and thyme; cook for 1 minute until fragrant.
04 - Pour in the white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes until slightly reduced.
05 - Stir in the broth and bay leaf. Bring to a simmer, cover loosely, and cook for 10 minutes. Remove bay leaf and adjust seasoning to taste.
06 - While the soup simmers, preheat oven broiler. Arrange baguette slices on a baking sheet, brush with olive oil, and toast under the broiler for 1–2 minutes per side until golden.
07 - Bring a medium pot of salted water to a boil. Cook gnocchi according to package instructions (usually 2–3 minutes, until they float). Drain and set aside.
08 - Add cooked gnocchi to the soup and heat through for 2–3 minutes.
09 - Ladle soup with gnocchi into oven-safe bowls. Top each with toasted baguette slices, sprinkle generously with Gruyère and Parmesan.
10 - Place bowls on a baking tray and broil for 2–4 minutes, until cheese is bubbly and golden.
11 - Garnish with fresh parsley and serve hot.

# Expert Advice:

01 -
  • This is French onion soup at its coziest—pillowy gnocchi make each bowl surprisingly hearty.
  • The blend of bubbling cheese and deeply caramelized onions always turns ordinary evenings into something worth remembering.
02 -
  • Caramelizing onions really does take more time than you think—rushing it will only give you soft, bland results instead of that deep sweet flavor.
  • I once used stale gnocchi, which ended up dissolving into the broth—fresh or well-stored packaged ones hold up best.
03 -
  • Deglaze the pot thoroughly—the little browned onion bits are where much of the flavor hides.
  • Blending Gruyère with a little Emmental or Comté gives the topping extra stretch and depth.
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