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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:
French Onion Gnocchi Soup from Half Baked Harvest on Vimeo.
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.
Servings: 6 Servings
Calories Per Serving: 949 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Monday never looked so… cheesy. 🙂
I didn’t make gnocchi, but the base onion soup recipe is delicious! Well done.
Hey Tiffany,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Hi! I’m very sorry for my question but I don’t understand the quarts for beef broth . I ll was looking in Google and is saying 1 quart is 8 cups so it will be 16 cups. Could you please let me know in cups? Thanks very much
Hey Claudia,
There are 4 cups in a quart, so you will want to use a total of 8 cups or 2 quarts. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I make one or your recipes at least once a week. Fab? However, please tell me where I went wrong with this soup! There seemed to be way too much liquid. The $17 in cheese I purchased just sunk to the bottom…. We re read the recipe countless times to see if an error was made but I just can’t figure it out!
Hey Laura,
So sorry you had issues with the recipe. This is a soup, so there should be a good amount of broth and as long as you layer the cheese on top of the soup it should melt nicely on top. Please let me know how I can help! xTieghan
Made this for lunch today!! It was incredible. I’m not really sure how I stumbled upon it. I couldn’t find thyme at the store, but the soup still tasted great without it. It was pretty easy to make. To cut down on prep time, I chopped the onions last night and bought pre-shredded gruyere. I have lots of leftovers – definitely a repeater!! Thanks Tieghan.
Thank you!! I am so glad this turned out so well for you, Mackenzie!! xTieghan
What if I don’t have any oven safe individual bowls?
hi! Just place the bread on a baking sheet, top with cheese and melt in the oven, then add the cheesy bread to each soup bowl. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Made this last night. The flavor was great but I did not use baguettes on the top and, even though my gnocchi floated when cooked they sank in the bowl so when I applied the cheese it sank as well, did not make a great presentation but the taste was definitely there. Next time I will add the baguette prior to the cheese and may add at tablespoon of cognac. Will definitely make again. Love your blog and I have a ton of recipes I’ll be trying. Thanks
Thank you so much Odette! xTieghan
Made this for dinner tonight and it was AMAZING!!!
Thank you Stephanie!
Just when I thought French Onion Soup couldn’t get any better! I can’t get to the grocery store fast enough!
I hope you love this soup, Lori! Thank you!
I can’t wait to make this! Everything you make is pure perfection! Your recipes are so consistently good that I’m sure your cookbook will turn out amazing! I can’t wait for it! Quick question, I love your French onion soup bowls, where are they from?
Hey Courtney! Thank you so much, you are SO sweet! The bowls are a vintage store find Link below! Please let me know if you have any other questions. I hope you love this recipe. xTieghan
So did you buy the gnocchi or make? If so how or favorite brand to buy please. This sounds amazing!!!
I just buy the gnocchi and my favorite is DeLallo. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I’ve made this recipe about 10 times now (I always double because it freezes great!) and my husband is always requesting it. SO GOOD. Definitely one of our absolute favorites! (BTW just making it again tonight and JUST saw your little brother absolutely tearing it up in the Olympics! 🙂 )
I am so glad you enjoyed this Autumn! Thank you so much!
Is it possible to make the broth a day or two in advance? If so, should I freeze it or just leave it covered in the fridge. I can’t wait to try the recipe!!
HI! You can just make the broth and keep in the fridge for up to 3 days. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Make it today for dinner or part of dinner… just finished eating it, it is DELICIOUS AND EASY!!!!!! It will be my to go French onion soup!! I think it’s perfect as a main dish if you don’t need the protein ??? thank you 🙂
Perfect! I am so happy you love this soup Carolina! I totally agree it could go for part of dinner or the main dish!
Hi, I was wondering if there might be a way to make this dish vegetarian? If I use vegetable broth, would to adjust anything else? Thanks for the delicious cozy dinner ideas!
Hey Jordan! Yes, I think that using veggie broth with be just fine. No need to adjust anything else! Let me know if you have questions. Hope you love this, thanks!
Oh my Noms! This looks deliciously wonderful!
Rebecca
xx
http://www.peppermintdolly.com
Thank you!! So happy you like it!!