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French Onion Gnocchi Soup

Close-up of a white mug filled with rich French Onion Gnocchi Soup topped with melted, bubbly cheese.
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A hearty soup combining the deep, savory flavor of classic French Onion Soup with soft potato gnocchi, finished with a melted cheese topping.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry or dry white wine
  • 6 cups beef broth, low sodium
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 1 pound potato gnocchi, store-bought or homemade
  • 1/2 cup heavy cream (optional)
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Provolone cheese
  • Freshly ground black pepper to taste

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the sliced onions, sugar, and salt. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions are deeply caramelized and dark brown. Do not rush this step; low and slow heat develops the flavor.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the sherry or wine, scraping up any browned bits from the bottom of the pot. Let it cook until the liquid reduces by half, about 3 minutes.
  5. Add the beef broth, thyme, and bay leaf. Bring the soup to a simmer, then reduce the heat to low, cover partially, and cook for 15 minutes to allow the flavors to meld.
  6. Remove and discard the bay leaf. Stir in the heavy cream, if using.
  7. Increase the heat to medium-low and add the gnocchi. Cook according to package directions, usually 3 to 5 minutes, until the gnocchi float to the surface. Season with pepper.
  8. Preheat your oven broiler. Ladle the soup into oven-safe bowls.
  9. Mix the Gruyère and Provolone cheeses together. Sprinkle a generous amount of the cheese mixture over the top of each bowl.
  10. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • For the deepest onion flavor, ensure the onions reach a dark mahogany color before adding the liquids.
  • If you do not have oven-safe bowls, you can toast slices of baguette, top them with cheese, broil them separately, and then float the cheesy bread on top of the soup in regular bowls.
  • Use high-quality beef broth for the best savory base flavor.

Nutrition

Find it online: https://sundayflavor.com/french-onion-gnocchi-soup-recipe/