French Onion Gnocchi Soup.
I mean, as if French Onion Soup couldn’t get any better…
I had to go and add GNOCCHI!
Wait, what? Yes!! Gnocchi! And you guys, it’s just about as amazing as it sounds. For real, I have been dreaming about this soup… along with Friday’s recipe, which has nothing to do with this soup, except that I thought them up on the same day… for at least a month now. To say that I am excited to be sharing this soup would be an understatement.
I do wish I had prettier photos, but in all honesty, it’s french onion gnocchi soup, it’s just never going to be that pretty. The beauty of this soup comes from within, it’s all about its exquisite flavor!
Watch the How-To Video Below:
Before I dive head first into this bowl of soup, let’s chat weekend things!
As you guys know if you read Friday’s post, I spent my weekend glued to my desk, passionately working on the cookbook manuscript. People have been emailing me asking where I have been on Instagram stories…ugh, so sorry, I will be back soon guys! I did do a little cooking on Sunday, but my morning and night were spent typing away, and I’ll continue to do so today, as I work through the end of the dessert chapter (and sporadically jump up and down with excitement that I am so close to being done!). Then just a handful of recipes that need re-testing and it’s on to photographing the book!!
Real talk for a second though? In going through the manuscript and realizing that everything will be FINAL, I am semi-freaking out. Thoughts of recipes not working right, or everyone thinking the recipes are boring, or that the photos are ugly, are literally haunting my brain. Basically, I am torturing myself! I guess self doubt is part of the process, but ahh, man it’s a tricky thing to live with!
Anyway, in a nutshell, that pretty much sums up my weekend. So tell me, what did you guys do??? I clearly need some excitement to take my thoughts away from the book. Help a girl out?! 🙂
Okok, but now let’s talk soup! Cozy, cheesy, soup perfection…aka exactly what I need at this point. Ok and probably the perfect meal for a lot Mondays from now until spring.
I think most of us will agree that really not much beats a bowl of french onion soup topped with a cheesy layer of bread. BUT guys, I dunno, adding gnocchi might just do it. Think about it – pillow soft gnocchi, floating about in your onion soup, topped off with gruyere cheese??
Yes, it’s basically heaven in a bowl.
AND yes, even though the gnocchi is meant as a substitute carb for the bread, I’d be pretty A-OK if you decided that adding the classic slice of baguette bread a top of your soup was the right thing to do. I mean, I did not, but that was only because my kitchen was bone dry of bread that day. Next time for sure! 🙂
Either way though, you simply cannot skip the cheese. Let’s be real, the cheese is why people make french onion soup, or at least that’s my feelings.
Also, the starch from the gnocchi turns this typically brothy soup just a little creamy, and you know, it’s pretty much the bestest thing ever.
Lastly, this soup is easy. The hardest part is the time it takes to caramelize the onions. Once the onions have reached that deep golden color, just add everything else to the pot, simmer the gnocchi, add the cheese, and it’s time to eat!
Question: who’s with me on this whole Monday night soup thing? Are you down with french onion and gnocchi or what? Yes, yes, yes! Cool, then let’s get to caramelizing those onions!
French Onion and Gnocchi Soup.
- 6 tablespoons butter cubed
- 4 sweet onions thinly sliced
- 2 cloves garlic minced or grated
- 2 tablespoons brown sugar
- 3 tablespoons all-purpose flour
- 1 1/2 cups red wine
- 2 quarts beef broth
- 1 tablespoon Worcestershire sauce
- 2 leaves bay
- 3-4 fresh thyme sprigs plus more for serving
- pinch of pepper
- 16 ounces potato gnocchi
- 1 1/2 cups shredded gruyere cheese
- Preheat the broiler to high.
- Melt the butter in a large soup pot over medium-high heat. Add the onions, garlic and brown sugar and cook about 10 minutes, stirring frequently, until softened. Continue cooking, stirring often, until the onions are deep golden in color and caramelized, 15 minutes.
- Reduce the heat to low and sprinkle the flour over the onions, stirring the flour into the onions. Cook for 5 minutes, until the raw flour taste is eliminated. Add the wine, beef broth, Worcestershire sauce, bay leaves, and thyme. Increase the heat to medium-high and return the soup to a simmer. Stir in the gnocchi and cook until the gnocchi floats, 5 minutes. Remove the thyme sprigs and bay leaves from the soup. Season, to taste with salt and pepper.
- Ladle the soup into oven safe bowls and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!
Monday never looked so… cheesy. 🙂