French Onion Gnocchi Recipe

Introduction

French Onion Gnocchi is a comforting twist on classic French onion soup, featuring tender gnocchi smothered in a rich, caramelized onion sauce topped with melted gruyère and parmesan cheese. This dish combines savory flavors and gooey cheese for a satisfying meal that’s perfect any time of year.

Ingredients

• 1½ tablespoons olive oil
• 2½ tablespoons salted butter
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 24 ounces gnocchi (store bought)
• 2 pounds yellow onion, halved and thinly sliced
• 1½ tablespoons thyme, finely chopped
• 6 cloves garlic, minced
• ½ cup dry white wine (Sauvignon Blanc recommended)
• 2½ teaspoons dijon mustard
• 2½ tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 1 large bay leaf
• 2½ cups beef stock, low sodium
• 1½ cups gruyère cheese, freshly grated
• ½ cup parmesan cheese, freshly grated

Instructions

1. Step 1: Over medium heat, warm the olive oil and butter in a large skillet. Once the butter melts, add the thinly sliced onions and stir every few minutes. Cook slowly for 45-60 minutes to caramelize the onions, stirring occasionally and adding 1½ teaspoons of water at a time if the mixture dries out. Avoid browning too quickly to develop deep flavor. About 40 minutes into cooking, bring a medium pot of salted water to a boil.
2. Step 2: When the onions are deep brown, stir in the chopped thyme and minced garlic. Cook for 2 minutes until fragrant.
3. Step 3: Pour in the white wine and cook until the liquid reduces by about half, around 3-4 minutes.
4. Step 4: Stir in the flour and cook for 1-2 minutes until the mixture slightly thickens. Then add the dijon mustard and Worcestershire sauce, stirring until the mustard is fully blended into the onion mixture.
5. Step 5: Add the beef stock and bay leaf, scraping the bottom of the skillet to loosen any browned bits. Bring to a boil, then reduce to a simmer and cook until the liquid reduces slightly, about 6-7 minutes. Season with kosher salt and freshly cracked black pepper to taste.
6. Step 6: While the sauce simmers, add the gnocchi to the boiling salted water. Once the gnocchi float to the top, drain well and transfer them to the skillet with the onion sauce. Stir gently to combine.
7. Step 7: Sprinkle the grated parmesan cheese evenly over the gnocchi first, then top with the grated gruyère. Place the skillet under a broiler for 3-5 minutes, or until the cheese is fully melted and bubbly.
8. Step 8: Garnish with additional thyme if desired and serve immediately. This dish pairs beautifully with crusty bread, mashed potatoes, or a fresh salad. Enjoy!

Tips & Variations

• Use low-sodium beef stock to control salt levels in the dish.
• If you prefer a vegetarian option, substitute beef stock with mushroom or vegetable stock and skip Worcestershire sauce or use a vegetarian version.
• Caramelizing onions slowly is key for deep, rich flavor—don’t rush this step.
• Try swapping gruyère with mozzarella for a milder melt, or add a sprinkle of fresh herbs like parsley for brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve the sauce’s richness and melt the cheese again. Avoid microwaving directly to keep the texture of the gnocchi tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free flour instead of all-purpose flour and ensure your store-bought gnocchi is gluten-free as well. Double-check other ingredients like Worcestershire sauce for gluten content.

What wine is best for this recipe?

A dry white wine like Sauvignon Blanc works well, adding a bright acidity that complements the sweetness of the caramelized onions. Avoid overly sweet wines to keep the balance.

French Onion Gnocchi Recipe

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★★★★★

4.9 from 57 reviews

This French Onion Gnocchi recipe transforms classic flavors of caramelized onions and melted cheese into a comforting, elegant dish. Soft, pillowy gnocchi are simmered in a rich, savory onion and beef broth sauce, then topped with a melty blend of Gruyère and Parmesan cheeses and broiled to golden perfection. Perfect for a cozy dinner, this recipe balances the sweetness of slowly caramelized onions with the depth of thyme, Dijon mustard, and Worcestershire sauce.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Gnocchi and Sauce:

• 1½ tablespoons olive oil
• 2½ tablespoons salted butter
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 24 ounces store-bought gnocchi
• 2 pounds yellow onion, halved and thinly sliced
• 1½ tablespoons thyme, finely chopped
• 6 cloves garlic, minced
• ½ cup dry white wine (Sauvignon Blanc recommended)
• 2½ teaspoons Dijon mustard
• 2½ tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 1 large bay leaf
• 2½ cups low sodium beef stock

For the Cheese Topping:

• 1½ cups Gruyère cheese, freshly grated
• ½ cup Parmesan cheese, freshly grated

Instructions

1. Caramelize the Onions: Over medium heat, warm the olive oil and butter in a large skillet. Once the butter is melted, add the thinly sliced onions, stirring every few minutes. Cook slowly for 45-60 minutes, allowing the onions to brown gently without burning. If the mixture becomes dry, add 1½ teaspoons of water at a time and stir to prevent sticking.
2. Add Thyme and Garlic: When the onions have turned a deep brown color, stir in the finely chopped thyme and minced garlic. Cook for 2 minutes until fragrant, ensuring the flavors meld together.
3. Deglaze with White Wine: Pour in the white wine and cook until the liquid reduces by about half, roughly 3-4 minutes. This step adds acidity and depth to the sauce.
4. Incorporate Flour and Mustard: Stir in the flour and cook for 1-2 minutes to slightly thicken the mixture. Then add the Dijon mustard and Worcestershire sauce, stirring until the mustard is fully integrated into the onion mixture.
5. Add Beef Stock and Bay Leaf: Pour in the beef stock and add the bay leaf. Use a spatula to scrape up any browned bits from the bottom of the skillet for added flavor. Bring to a boil, then reduce to a simmer and cook until the sauce thickens slightly and reduces, about 6-7 minutes. Season with kosher salt and freshly cracked black pepper to taste.
6. Cook the Gnocchi: Meanwhile, bring a medium pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, indicating they are done. Drain well.
7. Combine Gnocchi and Sauce: Transfer the drained gnocchi to the skillet with the onion sauce and stir gently to coat all pieces evenly.
8. Broil with Cheese: Sprinkle the Parmesan cheese evenly over the gnocchi mixture, then top with grated Gruyère cheese. Place the skillet or transfer the mixture to an oven-safe dish and broil for 3-5 minutes until the cheese is fully melted and bubbly with a slight golden crust.
9. Garnish and Serve: Remove from the oven, garnish with additional fresh thyme if desired, and serve immediately. This dish pairs beautifully with crusty bread, mashed potatoes, or a fresh salad for a complete meal.

Notes

• Take your time caramelizing the onions; slow cooking allows natural sugars to develop a rich, sweet flavor.
• If you prefer a vegetarian version, substitute beef stock with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
• Store leftover gnocchi and sauce separately and reheat gently to preserve texture.
• For extra crispiness, broil just until the cheese starts to bubble and form golden spots.
• Using freshly grated cheeses ensures better melt and flavor compared to pre-grated options.

Keywords: French onion gnocchi, caramelized onion sauce, cheesy gnocchi bake, Gruyere cheese gnocchi, autumn comfort food