What the heck is this?
Okay, picture this: all the soul-warming vibes of French onion soup, but make it a main dish that actually fills you up. This Baked French Onion Gnocchi is basically comfort food having its best day ever. We’re talking pillowy potato gnocchi swimming in the most incredible caramelized onion broth, all topped with a blanket of melted Gruyère that gets golden and bubbly in the oven. It’s like someone took your favorite soup and said, “You know what? Let’s make this even better.” And honestly? They were right.
This is the kind of dish that makes your kitchen smell like a French bistro and makes everyone suddenly appear asking “what’s cooking?” It’s fancy enough for date night but easy enough for a Tuesday when you need something that feels like a warm hug.
Why You’ll Love This Recipe
It’s French onion soup but actually filling — no more sad, hungry soup dinners.
The caramelized onions are pure magic and make your house smell incredible.
One-pot wonder that goes from stovetop to oven to table.
Fancy enough to impress but simple enough for weeknight cooking.
Perfect for using up that bag of gnocchi you’ve been staring at.
Vegetarian-friendly (if you use veggie broth).
Leftovers are somehow even better the next day.
The Good Stuff You’ll Need
For the Onion Base:
- 4 large yellow onions, thinly sliced (yes, you’ll cry — it’s worth it)
- 3 tbsp butter
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp brown sugar
- 1/4 cup dry white wine (or more broth)
- 4 cups beef broth (or veggie broth for vegetarians)
- 2 sprigs fresh thyme
- 2 bay leaves
For the Gnocchi Magic:
- 2 lbs potato gnocchi (store-bought is totally fine, we’re not judging)
- 1 1/2 cups shredded Gruyère cheese (don’t cheap out here)
- 1/2 cup grated Parmesan cheese
- Fresh thyme for garnish
- Crusty bread for serving (non-negotiable)
Let’s Do This
Step 1: The Onion Situation
Grab your biggest, heaviest pot or Dutch oven — this is happening on the stovetop first.
Heat butter and olive oil over medium heat. Add those sliced onions with salt and pepper.
Here’s the thing: you’re gonna cook these onions for like 45 minutes. I know, I KNOW. But this is where the magic happens. Stir occasionally and let them get all golden and jammy. If they start sticking, add a splash of broth.
When they’re deep golden brown and smell like heaven, sprinkle in the brown sugar and cook 2 more minutes.
Step 2: Deglaze Like a Pro
Pour in the wine (if using) and scrape up all those beautiful brown bits from the bottom of the pot.
Add the broth, thyme, and bay leaves. Let it simmer for 15 minutes to let all those flavors get cozy together.
Step 3: Gnocchi Time
Preheat your oven to 425°F.
Add the gnocchi directly to the simmering broth. They’ll float when they’re ready (about 3-4 minutes).
Fish out the thyme stems and bay leaves — nobody wants to bite into those.
Step 4: The Cheese Situation
Remove from heat and stir in half the Gruyère and all the Parmesan.
Top with the remaining Gruyère because we’re not here to play games.
Step 5: Bake It ‘Til You Make It
Pop that beautiful mess into the oven for 15-20 minutes until the cheese is golden and bubbly.
Let it rest for 5 minutes (if you can wait that long).
Garnish with fresh thyme and serve with crusty bread for maximum happiness.
Serving Suggestions
Serve with a simple arugula salad to cut through all that cheesy goodness.
A glass of the same white wine you used in cooking pairs perfectly.
Make sure everyone gets some of that golden, crispy cheese from the edges — that’s the good stuff.
Switch It Up
Go Veggie: Use mushroom or vegetable broth instead of beef broth.
Add Protein: Stir in some leftover rotisserie chicken or crispy bacon.
Cheese Swap: Try a mix of Gruyère and sharp cheddar, or go full French with Comté.
Herb It Up: Add fresh rosemary or sage for a different flavor profile.
Make It Lighter: Use half the cheese and add some sautéed mushrooms for bulk.
Make-Ahead Tips
The caramelized onions can be made up to 3 days ahead — just store them in the fridge.
You can assemble the whole thing earlier in the day and just pop it in the oven when ready.
Leftovers keep for 4 days and reheat beautifully in the oven with a splash of broth.
Questions People Actually Ask
Q: Can I use frozen gnocchi? A: Absolutely! No need to thaw — just add an extra minute or two to the cooking time.
Q: What if I can’t find Gruyère? A: Swiss cheese works in a pinch, but Gruyère really makes this dish special. Splurge if you can.
Q: Can I make this dairy-free? A: Try using cashew cream and nutritional yeast, but honestly, this dish is all about the cheese.
Q: My onions are burning! Help! A: Lower the heat and add a splash of broth. Patience, grasshopper — good things take time.
Q: Can I freeze this? A: The gnocchi gets a bit mushy when frozen, but the onion base freezes beautifully for future batches.
Print
Baked French Onion Gnocchi: The Cozy Hug Your Soul Needs
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
Okay, picture this: all the soul-warming vibes of French onion soup, but make it a main dish that actually fills you up. This Baked French Onion Gnocchi is basically comfort food having its best day ever. We’re talking pillowy potato gnocchi swimming in the most incredible caramelized onion broth, all topped with a blanket of melted Gruyère that gets golden and bubbly in the oven. It’s like someone took your favorite soup and said, “You know what? Let’s make this even better.” And honestly? They were right.
Ingredients
For the Onion Base:
- 4 large yellow onions, thinly sliced (yes, you’ll cry — it’s worth it)
- 3 tbsp butter
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp brown sugar
- 1/4 cup dry white wine (or more broth)
- 4 cups beef broth (or veggie broth for vegetarians)
- 2 sprigs fresh thyme
- 2 bay leaves
For the Gnocchi Magic:
- 2 lbs potato gnocchi (store-bought is totally fine, we’re not judging)
- 1 1/2 cups shredded Gruyère cheese (don’t cheap out here)
- 1/2 cup grated Parmesan cheese
- Fresh thyme for garnish
- Crusty bread for serving (non-negotiable)
Instructions
Grab your biggest, heaviest pot or Dutch oven — this is happening on the stovetop first.
Heat butter and olive oil over medium heat. Add those sliced onions with salt and pepper.
Here’s the thing: you’re gonna cook these onions for like 45 minutes. I know, I KNOW. But this is where the magic happens. Stir occasionally and let them get all golden and jammy. If they start sticking, add a splash of broth.
When they’re deep golden brown and smell like heaven, sprinkle in the brown sugar and cook 2 more minutes.
Pour in the wine (if using) and scrape up all those beautiful brown bits from the bottom of the pot.
Add the broth, thyme, and bay leaves. Let it simmer for 15 minutes to let all those flavors get cozy together.
Preheat your oven to 425°F.
Add the gnocchi directly to the simmering broth. They’ll float when they’re ready (about 3-4 minutes).
Fish out the thyme stems and bay leaves — nobody wants to bite into those.
Remove from heat and stir in half the Gruyère and all the Parmesan.
Top with the remaining Gruyère because we’re not here to play games.
Pop that beautiful mess into the oven for 15-20 minutes until the cheese is golden and bubbly.
Let it rest for 5 minutes (if you can wait that long).
Garnish with fresh thyme and serve with crusty bread for maximum happiness.
Notes
Serve with a simple arugula salad to cut through all that cheesy goodness.
A glass of the same white wine you used in cooking pairs perfectly.
Make sure everyone gets some of that golden, crispy cheese from the edges — that’s the good stuff.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: ~520 kcal per serving
- Protein: ~18g