Description
This French Onion Gnocchi Soup with Gruyere is a comforting and sophisticated dish featuring slow-caramelized yellow onions, tender potato gnocchi, and melted Gruyere cheese. Perfect for chilly evenings or anytime you crave a warm, flavorful meal that wonderfully combines creamy textures and rich savory flavors.
Ingredients
Scale
Soup Base
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef or vegetable broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Gnocchi and Cheese
- 1 pound potato gnocchi (store-bought or homemade)
- 1 1/2 cups shredded Gruyere cheese
Servings and Garnishes
- Baguette or rustic bread, for toasting and serving
- Fresh thyme sprigs or finely chopped parsley, for garnish
- Pinch of nutmeg or cracked black pepper, optional garnish
Instructions
- Caramelize the Onions: Slowly cook the thinly sliced yellow onions in butter over medium-low heat, stirring occasionally, for 30 to 40 minutes until they become golden brown and sweetly fragrant. This step builds the rich flavor base of the soup.
- Deglaze and Simmer: Add minced garlic and cook for about 1 minute. Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits. Next, add the broth, fresh thyme, and bay leaves. Bring to a gentle simmer and cook for about 20 minutes to meld the flavors.
- Cook the Gnocchi: In a separate pot, bring salted water to a boil. Add the gnocchi and cook just until they float to the surface, about 2 to 3 minutes. Drain well and set aside.
- Assemble and Melt the Cheese: Ladle the hot soup and onions into oven-safe bowls. Add cooked gnocchi on top, then generously pile shredded Gruyere over each bowl. Place bowls under a preheated broiler until the cheese melts, bubbles, and turns lightly golden, about 2 to 4 minutes. Watch carefully to avoid burning.
Notes
- Take your time caramelizing onions to achieve full depth of flavor—rushing will lessen the richness.
- Use freshly grated Gruyere for a creamier and better-melting cheese topping.
- Opt for a high-quality broth or homemade stock for the best savory profile.
- Cook gnocchi only until they float to keep them tender and prevent mushiness.
- Broil cheese carefully and watch closely to avoid burning.
- For a vegetarian version, use vegetable broth and skip or substitute white wine with balsamic vinegar.
- Freeze soup without gnocchi; add fresh gnocchi when reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: French onion soup, gnocchi soup, Gruyere cheese soup, caramelized onion soup, comfort food, French cuisine, cheesy soup