If I had a dollar for every time I accidentally bought too many onions, I swear I’d have that fancy Dutch oven I keep eyeing (you know the one)! But, it’s these sorts of kitchen mishaps that landed me on this French Onion Gnocchi Soup journey, actually. One chilly night, craving soup and rummaging through the fridge (classic), I realized: why not throw gnocchi into a big cozy pot of French onion soup? My friend Lisa calls it a "bowlful of very good decisions." And, look, there’s something a lil’ whimsical about Italian dumplings crashing the very Frenchiest of soups. I think Julia Child would approve, or at least raise an eyebrow.
Why You'll Love This Soup (Even If You're Not a Soup Person)
I make this madness when the weather is rolling in sideways and I want comfort but I'm way too hungry to bother with the crouton/toast shenanigans from classic French onion soup. My family goes bananas for it (especially my brother, who calls it "French Italian fusion for tired people"). And, okay, I’ll admit—caramelizing onions took me a hot minute to get right. They used to burn (a lot)—but you totally just keep stirring and eventually, golden magic happens. Pro tip: have snacks on hand since staring at onions for 30 minutes is more challenging than it sounds. Trust me.
Ingredients (Plus A Few Lazy Substitutions)
- 6-8 big yellow onions, peeled & sliced—not too thin or they'll melt (red onions are okay, but sweeter. My aunt swears by Vidalia, but honestly, any not-too-sharp onion is fine)
- 2-3 tablespoons butter (sometimes I cheat & go half butter, half olive oil if I'm short or forgot to restock)
- 1 teaspoon sugar (sounds weird, but it helps caramelize)
- 1 splash of dry white wine—maybe 100ml, but eyeball it; skip if you’re feeling thrifty, or try apple cider for a slight twist
- 2 cloves garlic, minced, or more if you wanna be bold (garlic paste also works in a pinch)
- 2 tablespoons flour (plain or all-purpose—one time I used whole wheat, not ideal, but nobody noticed)
- 1.2 liters veggie or beef broth (I sometimes use those little stock pots because, well, convenience wins—let's be honest)
- 500g potato gnocchi (the shelf-stable store stuff is totally fine; making your own is very cool, but who's got hours for that?)
- 1-2 teaspoons fresh thyme (dried will do, don't stress it)
- Sea salt & freshly ground black pepper
- 1 big handful grated Gruyère (I sometimes toss in Swiss if I'm out—or heck, cheddar when the fridge is especially bleak)
- Optional: little splash of Worcestershire sauce, chopped fresh parsley, or a handful of croutons on top
How To Pull This Together (AKA The Fun Part)
- Start with the onions: Toss your sliced onions into the biggest saucepan or Dutch oven you have (if you don't, any deep pot will do; I've literally used a soup pot from Walmart and survived). Add the butter and a splash of oil if you like. Cook over medium-low heat, stirring—a lot. This bit takes a while, 30–40 minutes. They'll hiss at you, shrink, and turn golden. If they look a bit weird halfway through, ignore it—onions are dramatic. Sprinkle in sugar about 10 minutes in (helps with that sticky brown color).
- Add garlic: When the onions smell kinda caramelized (you KNOW), throw in the garlic for a minute or two. Stir so it doesn't catch.
- Sprinkle flour: Bung in the flour and cook for a minute, stirring frantically, unless you want weird floury lumps (you don't).
- Add wine (if using): Pour in the wine and let it sizzle off the booziness, scraping up the sticky brown bits at the bottom. On second thought, you could use beer—but I tried that once... not my best idea.
- Pour in broth: Add your stock/broth, thyme, and a splash of Worcestershire sauce. Simmer for 15 minutes. This is where I usually sneak a taste (careful, it's volcanic at this point).
- Dump in gnocchi: Add your gnocchi straight into the bubbling soupy goodness. They'll cook in 2-3ish minutes—watch for them starting to float; that's the signal. Taste, then salt and pepper as needed.
- Finish with cheese: Sprinkle a mountain of Gruyère over the top and let it ooze/melt in. If you want to be super classic, slide the soup in ovenproof bowls under the broiler for a melty top (my toaster oven actually fits soup bowls—tiny apartments, am I right?).
- Ladle into bowls, top with more cheese, extra black pepper, and a bit of parsley if you remembered to buy it. (I rarely do).
Random Notes From My Many Attempts
- Once I tried caramelizing onions faster by cranking the heat—bad move; burnt onions smell like lost dreams.
- Don't freak out if your soup tastes too sweet at the start. Once everything mingles with cheese & broth, it balances.
- I think this actually gets even better by day two (if you can manage not to demolish it the first night).
- If it seems too thick, just add a glug of water or a splash more broth (this soup forgives).
Variations I’ve Actually Tried (And One That Flopped)
- Mushrooms: Sauté a couple of handfuls with the onions for extra depth—benches the meat craving.
- Vegan: I used vegan butter, swapped Gruyère for Violife, and it worked, but the gnocchi sometimes contain egg, so check.
- With bacon: Totally decadent and a little over the top, but, uh, wow.
- With sweet potato gnocchi: I thought this was going to be amazing, but honestly it made the whole thing taste a bit like dessert.
Do You Need Special Equipment?
I use a Dutch oven because, look, I'm a sucker for heavy cookware, but a big, deep pot works just fine. If you want to do the broiled cheese bit but don't have oven-safe bowls, just toast some bread, pile on cheese, and float it on top—kind of like a hot tub for carbs. (Resource: Serious Eats guide to onion caramelization—genuinely helpful if you want nerdy details.)
Storing Leftovers (If They Exist!)
I keep extras in a big old Tupperware for up to 3 days, though honestly, in my house it never lasts past lunch the next day. If the soup thickens in the fridge, just add a splash of broth or water when reheating (I've even microwaved single bowls, works fine).
How I Serve This, Personally
I like pouring it into giant mugs when it's just me—and if I'm trying to impress, I pass the pepper grinder around for show. Sometimes I’ll serve this with a barely-dressed arugula salad (mainly ‘cause I have a half-used bag in the crisper). On Sundays, my cousin insists on sourdough croutons. Family traditions, y'know?
If I Could Give Only One Pro Tip...
I once tried to rush the onion-caramelizing by multitasking with laundry. Friends, don't do that—scorched onions = soup sadness. Set aside the time; listen to a podcast or have a natter on the phone. Also, taste as you go, but try not to eat all the cheese before it lands in the pot (I've, um, made that mistake more than once).
FAQ From My Kitchen (And Yours, Maybe)
- Can I use store-bought gnocchi? Absolutely! That's what I usually do—if you want to make your own, this recipe from King Arthur is solid, but no promises on my attention span.
- Can I freeze it? I've tried and, honestly, gnocchi gets a bit mushy. Not catastrophic, but not ideal either.
- Could I skip the wine? Yep. Swap with more broth or a splash of apple juice for a sweeter kick—surprisingly nice if you've got kids at the table.
- Is this gluten-free? If you use GF gnocchi and flour, it totally can be! (The broth too, check the label; I've slipped up there before...)
- Best cheese? I gravitate to Gruyère, but if you've only got cheddar or even some mozzarella, just go nuts. Cheese is cheese.
- Oil or butter? Both; or just one if that's what your fridge situation is. Won’t make or break it.
So there you have it: my take on French Onion Gnocchi Soup—equal parts cozy, hearty, and slightly haphazard. Give it a try on a night when you need a little edible therapy. And hey, tell me if you discover a combo that totally knocks it out of the park—I’m always keen for an upgrade (unless it involves sweet potato gnocchi... learned my lesson). Happy cooking, mate!
Ingredients
- 2 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups beef broth
- 1 pound potato gnocchi
- 1 tablespoon balsamic vinegar
- 1 cup grated Gruyère cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
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1In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 20 minutes.
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2Stir in the garlic and thyme, cooking for another 1-2 minutes until fragrant.
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3Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom. Bring to a simmer.
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4Add the gnocchi to the soup and cook until they float to the surface and are tender, about 3-4 minutes.
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5Season the soup with salt and pepper to taste. Ladle into oven-safe bowls, top with grated Gruyère cheese, and broil until bubbly and golden (about 2-3 minutes).
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6Garnish with fresh parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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