This French onion gnocchi soup recipe turns classic French onion soup on its head with the addition of tender, plump potato gnocchi.
French Onion Gnocchi Soup
This French onion gnocchi soup recipe turns classic French onion soup on its head with the addition of tender, plump potato gnocchi.
Ingredients
- 4 tablespoons butter
- 2 tablespoons canola oil
- 4 pounds yellow onions sliced 1/4-in. thin (about 6-7 medium)
- 2 teaspoons packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1/2 cup dry red wine or dry sherry wine
- 6 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh parsley
- 2 fresh thyme sprigs
- 1 bay leaf
- 17-1/2 ounces potato gnocchi
- 2 cups shredded Swiss or Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley for garnish
Instructions
- Heat butter and oil in a Dutch oven or soup pot over medium-high heat. Stir in onions. Cover; cook until softened, 10-15 minutes. Stir in brown sugar, salt and pepper. Stir; reduce heat to medium-low. Continue to cook, uncovered, until onions reach a deep golden-brown color, 45-50 minutes.
- Add garlic, tomato paste and flour; stir to evenly distribute. Cook 2-3 minutes; add red wine, scraping the bottom of the pot to release any bits. Add beef stock and Worcestershire sauce; bring to a boil.
- Meanwhile, bundle the parsley, thyme and bay leaf together in cheesecloth or tie together with cooking twine. Add the bundle to the soup; reduce to a simmer. Cook 45 minutes; turn off the heat. Stir in gnocchi and discard herb bundle.
- Preheat the oven to a broil. Place six oven-safe soup crocks or ramekins onto a sheet pan. Ladle the soup into soup crocks, filling about 3/4 of the way full. Top each soup crock with shredded Swiss or Gruyere and Parmesan.
- Place under the broiler until the cheese is melted and has started to brown, 3-4 minutes. Remove promptly; garnish with parsley to serve.
