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.