French Onion and Gnocchi Soup
French Onion and Gnocchi Soup
Course: Soup, Pasta, Lunch, Dinner
Ingredients:
For the Gnocchi:
1 pound (450g) store-bought or homemade gnocchi
1 tablespoon olive oil
For the French Onion Sauce:
2 large onions, thinly sliced
2 tablespoons butter
2 cloves garlic, minced
2 teaspoons all-purpose flour
2 cups beef or vegetable broth (use less if you like a thicker sauce)
1/2 cup dry white wine (optional)
1/2 teaspoon dried thyme
Salt and black pepper to taste
For the Cheese Topping:
1 cup shredded Gruyère cheese (or Swiss cheese)
1/4 cup grated Parmesan cheese
Instructions:
Cook the gnocchi according to the package instructions, usually by boiling them in a large pot of salted water. Once they float to the surface, cook for an additional 1-2 minutes, then drain and set them aside.
In a large skillet, heat the butter over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, for about 20-25 minutes or until the onions are caramelized and golden brown. Adjust the heat as needed to prevent burning.
Add the minced garlic to the caramelized onions and cook for another minute until fragrant.
Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the white wine (if using) and cook for a couple of minutes to allow the alcohol to evaporate.
Add the beef or vegetable broth and dried thyme, stirring to combine. Simmer for a few minutes until the sauce thickens. Season with salt and black pepper to taste.
Add the cooked gnocchi to the skillet with the French onion sauce. Gently stir to coat the gnocchi with the sauce and let them heat through for a couple of minutes.
Sprinkle the shredded Gruyère (or Swiss) cheese over the gnocchi and onion mixture. Also, sprinkle the grated Parmesan cheese over the top.
Place the skillet under the broiler in your oven, leaving the oven door slightly ajar. Broil for 2-3 minutes or until the cheese is melted, bubbly, and lightly browned. Keep a close eye on it to avoid burning.
Remove the skillet from the oven, and let it cool for a moment as it will be very hot. Serve your French Onion Gnocchi while it's still hot and bubbling. Enjoy!
