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I mean, as if French Onion Soup couldnโt get any betterโฆ
I had to go and add GNOCCHI!
Wait, what? Yes!! Gnocchi! And you guys, itโs just about as amazing as it sounds. For real, I have been dreaming about this soupโฆ along with Fridayโs recipe, which has nothing to do with this soup, except that I thought them up on the same dayโฆ 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, itโs french onion gnocchi soup, itโs just never going to be that pretty. The beauty of this soup comes from within, itโs all about its exquisiteย flavor!
watch the how to video:
French Onion Gnocchi Soup from Half Baked Harvest on Vimeo.
Before I dive head first into this bowl of soup, letโs chat weekend things!
As you guys know if you read Fridayโs 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 storiesโฆugh, 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 Iโll 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 itโs 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!ย I guessย self doubt isย part of the process, but ahh, man itโs 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?! ๐
Okok, but now letโs talk soup! Cozy, cheesy, soup perfectionโฆaka exactly what I need at this point. Ok and probably theย perfect meal for a lot Mondays from now until spring.
I think mostย 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 โ pillow soft gnocchi, floating about in your onion soup, topped off with gruyere cheese??
Yes, itโs basically heaven in a bowl.
AND yes, even though the gnocchi is meant as a substitute carb for the bread, Iโd 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! ๐
Either way though, you simply cannot skip the cheese. Letโs be real, the cheese is why peopleย make french onion soup, or at least thatโs my feelings.
Also, the starch from the gnocchi turns this typically brothy soup just a little creamy, and you know, itโs 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 itโs time to eat!
Question: whoโs with me on this whole Monday night soup thing? Are you down with french onion and gnocchi or what? Yes, yes, yes! Cool, then letโs get to caramelizing those onions!
French Onion and Gnocchi Soup.
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Monday never looked soโฆ cheesy. ๐
Iโve made French onion soup many times. Recipe that I made called for 1/3 cup red wine. I should have gone with my instincts. This recipe calls for too much wine. The broth doesnโt have that oniony-beefy flavor. That much wine over powers the entire dish.
I do love the gnocchi. I used skittle ready and browned them first.
Hi Sam,
Thanks for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it!
This is one of my favorite recipes of all time!
Hey Sarah,
Wonderful! So glad to hear this recipe turned out well for you, thanks for giving it a try! Xx
Did not like this. Cheese sunk, waste to broil. Took forever to carmelize onions and not worth it. Gnocchi ended up tasting like fruit snacks from the wine.
Hi Ally,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try and sharing your feedback.
Made this tonight and LOVED it! I added 6 cups of beef broth instead of 8 because some comments mentioned it was brothy. That being said, I’m sure 8 cups would have been perfect because I expect french onion to be a brothy soup anyways. I broiled my Gruyere on top of French bread before putting on top of the soup. I will definitely make this again and am looking forward to your other French onion soup variations!
Hey Kim,
Happy Wednesday! โ๏ธ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
This so soooo good. I had the same issue as others with the cheese sinking – put toasted French bread into the 2nd batch. The only change Iโll make next time is to add more onion. There is a lot of broth (and itโs delicious) and Iโd like a higher onion-to-broth ratio but either way this soup is scrumptious!
Hey Karen,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)