Description
A cozy twist on classic French onion soup loaded with pillowy gnocchi and bubbling cheese.
Ingredients
- Potato gnocchi
- Yellow onions (thinly sliced)
- Gruyère cheese (shredded)
- Beef broth
- Butter
- Olive oil
- Garlic (minced)
- Fresh thyme
- Salt & black pepper
- Mozzarella (optional for extra melt)
- Baguette slices (to serve)
Instructions
- In a large oven-safe skillet, melt butter with olive oil over medium heat. Add sliced onions and cook slowly (20–25 minutes) until deeply caramelized and golden brown.
- Stir in garlic, fresh thyme, salt, and pepper. Cook 1 minute until fragrant.
- Pour in beef broth and simmer 5–7 minutes until slightly reduced and rich.
- Add uncooked gnocchi directly into the skillet, stirring gently so they nestle into the onion mixture. Simmer 3–4 minutes.
- Sprinkle generously with Gruyère (and mozzarella if using), covering the surface completely.
- Transfer to a 400°F oven and bake 12–15 minutes until bubbly and golden brown on top.
- Broil 1–2 minutes for deep browning. Garnish with thyme and serve with toasted baguette slices.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- Ensure the skillet is oven-safe for baking.
- Adjust the amount of cheese based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg