I gotta admit, when I first saw the idea of French Onion Gnocchi Soup I thought it sounded kinda strange but man it turned out so good. It’s like you get the deep rich taste of caramelized onions mixed with these soft pillow-y gnocchi pieces and a cheesy broth that just warms you up on a cold night. Its simple, filling, and perfect if you wanna impress friends or just treat yourself without too much fuss.
They say this soup goes way back, like way before our time, but here we’re giving it a fun twist by tossing in gnocchi so it’s not just a starter anymore, its a full meal. The slow-cooked onions bring out their sweetness, and when you add garlic, herbs, and broth, it all comes together into something really comforting. Plus, the gnocchi soaks up that flavor so good, you’ll wanna lick the bowl.
In the steps below you’ll find everything you need to know to make this French Onion Gnocchi Soup from scratch, even if you’re not a kitchen pro. We’ll cover the main ingredients, how to caramelize onions without burning them, cooking gnocchi just right, and the little tips that make it taste like you spent all day on it (even if you didnt). Alright, let’s get started!
Ingredients
To make this cozy French Onion Gnocchi Soup you’ll need:
- Gnocchi: Those soft dumplings that soak up the broth.
- Onions: Yellow onions are best coz they turn sweet when you cook them slow.
- Broth: Beef or vegetable broth works – whatever you got on hand.
- Cheese: Gruyère or Swiss melts great, but use what you like. Parmesan’s okay too.
- Herbs: Thyme and a bay leaf if you have em for extra aroma.
- Olive oil and butter: For sautéeing those onions till they’re golden.
- Garlic: A couple cloves, minced, for that punch of flavor.
- Salt and pepper: Season it right so it tastes spot on.
If you wanna swap stuff, go ahead—gluten-free gnocchi, veggie broth for a vegan version, or a dairy-free cheese if you’re lactose intolerant.
Directions
Follow these steps to whip up your soup:
Preparing the Soup Base
Caramelizing onions: Slice onions thin. In a big pot, heat olive oil and butter over medium-low heat. Throw in the onions, sprinkle salt, and stir every few minutes so they don’t burn. It takes about 30–40 minutes for them to get soft and brown but don’t rush it—this is key for that sweet rich taste.
Adding garlic and herbs: When onions are a nice brown, toss in minced garlic, thyme, and bay leaf. Cook for 1–2 minutes until you smell the garlic but don’t let it burn or it’ll taste bitter.
Cooking the Gnocchi
Boiling gnocchi: In another pot, bring water to a boil. Add gnocchi and cook them like the package says, normally 2–4 minutes until they float. Fresh ones cook faster than frozen.
Keeping them soft: When they float, scoop them out right away so they don’t get mushy.
Combining Ingredients
Adding broth: Pour your broth into the pot with the onions. Bring it to a simmer and let it bubble gently for about 10 minutes so all the flavors mingle.
Stir in gnocchi: Gently add the cooked gnocchi into the soup, stir so they soak up the broth. Do this in the last few minutes of cooking.
Final Touches
Melting cheese: Before you serve, sprinkle cheese on top and stir until it melts into the soup. Add a bit more fresh thyme or parsley if you want a pop of green.
Serving: Ladle it into bowls while it’s hot. It goes great with crusty bread or a simple side salad to cut the richness.
Cooking Tips & Advice
Some tricks that make this soup even better:
- Pot choice: Use a heavy-bottomed pot so the onions cook evenly without burning.
- Be patient: Slow cooked onions = sweet taste. Rushing this step = boring soup.
- Cheese hacks: Grate your own cheese instead of pre-shredded so it melts smoother.
- Variations: Stir in cooked chicken or sausage for extra protein. Spinach or mushrooms are nice too.
- Leftovers: Fridge for up to 3 days in a sealed container. Reheat on the stove with a bit of extra broth so it’s not too thick.
Nutritional Information
Roughly per serving:
- Calories: About 400 (depends on your cheese and broth choice).
- Fat: Around 15 g from oil and cheese.
- Protein: About 12 g from cheese and gnocchi.
- Carbs: Roughly 50 g from gnocchi and onions.
Onions give antioxidants, broth has vitamins and minerals. Use low-sodium broth and reduced-fat cheese to lighten it up.
Variations of the Recipe
You can tweak this soup a bunch of ways:
- Vegan: Swap to vegetable broth and plant-based cheese.
- Cheese swaps: Try Fontina, Parmesan, or any meltable cheese.
- Veggie add-ins: Mushrooms, kale, or roasted squash work great.
- Broth options: Chicken or homemade veggie broth adds a diff flavor.
Pairing Suggestions
To make your meal extra:
- Drinks: Dry white wine like Sauvignon Blanc or a light red like Pinot Noir.
- Sides: Crusty bread for dipping or a simple green salad to freshen things up.
- Extras: Top with croutons, extra cheese, or fresh herbs for texture.
Frequently Asked Questions (FAQs)
What kind of gnocchi is best?
Fresh or frozen ones are ideal. Frozen is easy and good texture, but homemade is even better. Avoid dried gnocchi or it might be too tough.
Can I make it ahead of time?
Sure, cook the onion base a day ahead and chill. When you’re ready, warm it up, cook the gnocchi, then mix them so the dumplings stay soft.
How to make it gluten-free?
Use gluten-free gnocchi and check your broth label—some have hidden gluten.
Can I freeze it?
Freeze only the soup base without the gnocchi. Thaw and reheat later, then cook fresh gnocchi before you eat it.
I don’t like onions, what now?
Try leeks or shallots for a milder taste, or use mushrooms or roasted sweet potatoes as a base.
Conclusion
This French Onion Gnocchi Soup is cozy, cheesy, and easy to make your own. Give it a shot and share what tweaks you tried in the comments. Enjoy!
French Onion Gnocchi Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 4 Soup bowls
- 1 Cheese grater optional
Ingredients
- 2 tablespoons olive oil
- 4 medium yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon thyme (dried or fresh)
- 6 cups vegetable or beef broth
- 2 cups gnocchi (store-bought or homemade)
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring frequently, until they become caramelized and golden brown, about 25 minutes.
- Add the minced garlic and thyme to the pot and cook for an additional 2 minutes until fragrant.
- Pour in the vegetable or beef broth, bringing the mixture to a simmer.
- Add the gnocchi to the pot and cook according to package instructions, usually about 2-3 minutes or until they float to the surface.
- Lower the heat and stir in the heavy cream. Let it heat through, but do not boil.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with grated Gruyère cheese. You can also place the bowls under a broiler for a few minutes to melt and brown the cheese if desired.
- Garnish with fresh parsley before serving.
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