Gnocchi French Onion Soup (Printable)

Pillowy gnocchi simmered in caramelized onion broth, topped with toasted baguette and melted Gruyère.

# Components:

→ 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)

# Method:

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 -
  • The gnocchi turns traditional French onion soup into a hearty, all-in-one meal that feels like a secret discovery.
  • That cheesy broiled topping melts and bubbles into every spoonful, making it impossible to stop at just one bowl.
02 -
  • I once learned the hard way that thin baguette slices can disintegrate under the cheese, so always cut them nice and thick.
  • Tasting the broth after adding the gnocchi changed everything—they soak up flavor fast, so check seasoning right before serving.
03 -
  • Caramelize the onions with patience—there's no shortcut, but the flavor payoff is huge.
  • A mix of Gruyère and Parmesan on top will give you both the perfect stretch and sharp bite every time.
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