French Onion Gnocchi Soup with Gruyère Recipe
Introduction
French Onion Gnocchi Soup is a comforting twist on the classic French onion soup, adding tender gnocchi and rich Gruyère cheese for extra indulgence. Its deep caramelized onion flavor and cheesy topping make it a perfect cozy meal for chilly days.
Ingredients
- 4 Tbsp. (1/2 stick) unsalted butter
- 3 large yellow onions (about 2 3/4 lb. total), halved and thinly sliced into half moons
- 2 cloves garlic, finely chopped
- 2 Tbsp. all-purpose flour
- 1 tsp. chopped fresh thyme, plus more for serving
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 cup dry white wine
- 6 cups low-sodium beef stock
- 1 lb. gnocchi
- 2 cups grated Gruyère cheese
Instructions
- Step 1: In a large pot over medium heat, melt the butter. Add the sliced onions and cook, stirring occasionally, until they are deep golden brown and caramelized, about 25 minutes. This slow cooking brings out the rich flavor.
- Step 2: Stir in the chopped garlic, flour, and fresh thyme. Cook while stirring for about 1 minute until fragrant. Season with kosher salt and freshly ground pepper.
- Step 3: Pour in the white wine and bring to a simmer. Cook, stirring occasionally, until the wine has nearly evaporated, about 5 minutes.
- Step 4: Add the beef stock and bring to a boil. Add the gnocchi, return to a boil, and cook until the gnocchi float and are al dente, about 3 minutes. Remove the pot from heat.
- Step 5: Preheat your broiler to high. Place four large heatproof ramekins or bowls on a baking sheet. Ladle the hot soup evenly into each dish, then top generously with the grated Gruyère cheese.
- Step 6: Broil the soup until the cheese is bubbly and golden brown, about 2 to 4 minutes. Watch carefully to prevent burning.
- Step 7: Let the soup cool for about 5 minutes after broiling. Garnish with fresh thyme before serving. Be careful handling the hot ramekins.
Tips & Variations
- Use low-sodium beef stock to control the saltiness of your soup.
- Take your time caramelizing the onions for the best depth of flavor.
- Watch the broiler closely while melting the cheese to avoid burning.
- If fresh thyme is unavailable, dried thyme can be used or omitted.
- For a vegetarian version, substitute beef stock with vegetable stock and use vegetarian cheese.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. The gnocchi may soften further when reheated, so reheat just before serving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of cheese?
Gruyère is traditional for its meltability and flavor, but you can substitute with other melting cheeses like Swiss or mozzarella if preferred.
Is it possible to make the soup ahead of time?
Yes, you can prepare the soup base and cook the onions ahead, then add gnocchi and broil the cheese just before serving to keep the texture fresh and the cheese nicely browned.
PrintFrench Onion Gnocchi Soup with Gruyère Recipe
This comforting French Onion Gnocchi Soup combines the rich, caramelized flavor of slowly cooked onions with tender gnocchi and melted Gruyère cheese, finished under the broiler for a bubbly, golden crust. Perfect for chilly days, this elegant soup offers a delightful twist on traditional French onion soup with the addition of pillowy gnocchi.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
Soup Base
- 4 Tbsp. (1/2 stick) unsalted butter
- 3 large yellow onions (about 2 3/4 lb. total), halved, thinly sliced into half moons
- 2 cloves garlic, finely chopped
- 2 Tbsp. all-purpose flour
- 1 tsp. chopped fresh thyme, plus more for serving
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 cup dry white wine
- 6 cups low-sodium beef stock
Main Additions
- 1 lb. gnocchi
- 2 cups grated Gruyère cheese
Instructions
- Caramelize the onions: In a large pot over medium heat, melt the butter. Add the thinly sliced onions and cook, stirring occasionally, until they turn a deep golden brown and become caramelized, about 25 minutes. This slow cooking develops the soup’s rich flavor.
- Add garlic, flour, and thyme: Stir in the finely chopped garlic, all-purpose flour, and chopped fresh thyme. Cook while stirring for about 1 minute until the garlic becomes fragrant. Season the mixture with kosher salt and freshly ground black pepper to balance the flavors.
- Deglaze with wine: Pour in the dry white wine and bring the mixture to a simmer. Cook, stirring occasionally, until the wine has almost completely evaporated, about 5 minutes. This step adds depth to the soup.
- Add stock and cook gnocchi: Add the low-sodium beef stock and bring the soup to a boil. Add the gnocchi and return to a boil. Cook, stirring occasionally, until the gnocchi are al dente and begin to float to the surface, approximately 3 minutes. Remove the pot from heat.
- Broil with cheese: Preheat your broiler to high. Place 4 large heatproof ramekins or bowls on a baking sheet. Ladle the hot soup evenly into each ramekin, then top generously with grated Gruyère cheese. Broil in the oven, watching carefully, until the cheese is bubbly and golden brown, about 2 to 4 minutes.
- Serve: Allow the soup to cool for about 5 minutes after broiling. Garnish each bowl with fresh thyme before serving. Be cautious as the ramekins will be hot to handle.
Notes
- Use low-sodium beef stock to control the saltiness of the soup.
- Caramelizing onions properly is key to the rich flavor — take your time at this step.
- Watch the broiler carefully to prevent the cheese from burning.
- Fresh thyme enhances flavor but can be omitted if unavailable.
- For a vegetarian version, substitute beef stock with vegetable stock and use vegetarian cheese.
Keywords: French onion soup, gnocchi soup, caramelized onion soup, Gruyère soup, easy soup recipe, comforting soup
