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