Name: French Onion Gnocchi Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 tbsp. (1/2 stick) unsalted butter -; 3 large yellow onions (about 2 3/4 lb. total), halved, thinly sliced into half moons -; 2 cloves garlic, finely chopped -; 2 tbsp. all-purpose flour -; 1 tsp. chopped fresh thyme, plus more for serving -; 1 tsp. kosher salt -; 1/4 tsp. Freshly ground black pepper -; 1 c. dry white wine -; 6 c. low-sodium beef stock -; 1 lb. gnocchi -; 2 c. grated Gruyère -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - French Onion Gnocchi Soup

1. 4 tbsp. (1/2 stick) unsalted butter -

2. 3 large yellow onions (about 2 3/4 lb. total), halved, thinly sliced into half moons -

3. 2 cloves garlic, finely chopped -

4. 2 tbsp. all-purpose flour -

5. 1 tsp. chopped fresh thyme, plus more for serving -

6. 1 tsp. kosher salt -

7. 1/4 tsp. Freshly ground black pepper -

8. 1 c. dry white wine -

9. 6 c. low-sodium beef stock -

10. 1 lb. gnocchi -

11. 2 c. grated Gruyère -

How to cook deliciously - French Onion Gnocchi Soup

1. Stage

In a large pot over medium heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 25 minutes. Add garlic, flour, and thyme and cook, stirring, until garlic is fragrant, about 1 minute; season with salt and pepper.

2. Stage

Add wine and bring to a simmer. Cook, stirring occasionally, until liquid is almost evaporated, about 5 minutes. Add stock and bring to a boil. Add gnocchi and return to a boil. Cook, stirring occasionally, until gnocchi is al dente and floats, about 3 minutes. Remove from heat.

3. Stage

Preheat broiler to high. Arrange 4 large heatproof ramekins or bowls on a baking sheet. Carefully ladle soup into ramekins. Top with cheese.

4. Stage

Transfer sheet with bowls to oven and broil, watching closely, until cheese is bubbling and golden, 2 to 4 minutes. Let cool 5 minutes.

5. Stage

Top soup with thyme; carefully serve as ramekins will be hot.