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Think oozy, cheesy bites with cozy depths of caramelized onion, all wrapped up in fluffy gnocchi—this is what happens when you mix French onion’s savory heart with all the feels of a golden skillet bake. It’s French onion soup, but amped up with pillowy dumplings and melty cheese. Don’t forget thick-cut, toasted bread for dunking into every gooey forkful.
The first time I threw this together, I just wanted Sunday night to feel a little more special (and taste like French onion but with a twist). Now, whenever my family wants something warm and super cheesy, this is my move. Plates are always scraped clean.
Dreamy Ingredients
- French bread slices: The best for scooping up that melty cheese and sauce. Toast them deep golden brown so they don’t get soggy.
- Shredded Swiss or Gruyere cheese: Delivers that bubbling, oozy top. If you can, find the real-deal European stuff—it melts dreamily.
- Salt and pepper: Brings out all the other flavors. You only need a bit.
- Gnocchi: These fluffy potato bites soak in the oniony sauce and get extra tender.
- Beef broth: Builds the base flavor. Go for a rich, low salt broth for depth.
- Fresh minced thyme: Pops up the savory notes to balance all the richness. Sniff out the freshest, greenest sprigs.
- White wine: Adds a little zing and helps pull up all those tasty bits from the pan. Choose dry—if you like to drink it, you’ll like it here.
- Large sweet onion: Brings major caramel sweetness. Heavier onions are your friend here.
- Unsalted butter: Makes the onions silky and extra sweet as they brown. Fresh is best.
- Olive oil: Helps soften everything and adds richness. A nice extra virgin oil bumps up the flavor.
Step-by-Step
- Serve with bread:
- Once it’s out of the oven, let it chill for a few minutes. Dish it up and hand out plenty of that hot, toasty bread—perfect for soaking up all the cheese and onions.
- Season and bake:
- Sprinkle salt and pepper as needed. Scoop everything into a greased medium baking pan. Add shredded Swiss or Gruyere all over the surface. Pop into a hot oven at 400°F for about 20-25 minutes, watching for when the cheese browns and gets nice and bubbly.
- Simmer with gnocchi:
- Gently stir gnocchi into the warm, flavorful broth. Simmer everything over medium so the dumplings can soak and the sauce thickens a tad—this takes 5-10 minutes.
- Deglaze and add flavor:
- Pour in the white wine and use a wooden spoon to scrape up all those browned onion bits from the bottom of the pan—they’re flavor gold! Let the wine cook down. Stir in fresh thyme and then add beef stock. Keep it all at a gentle simmer.
- Caramelize the onions:
- Start by warming olive oil with butter in a big pan or Dutch oven over medium. Add sliced onions and cook slow, stirring every so often. After about twenty minutes on medium-low they’ll turn deep brown and smell sweet—that’s the magic!
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I love when my whole house smells like sweet onions turning golden. My kids always run for the kitchen the second they sniff it—they know it means something good’s about to come out of the oven, especially if snow’s falling outside.
Saving Leftovers
Just cover leftovers and tuck them in the fridge for up to three days. Warm gently in the microwave or oven until heated through. Toast fresh bread right before serving—it doesn’t keep well otherwise.
Swaps and Changes
Can’t find Gruyere? Swiss is perfect. Don’t eat meat? Use veggie broth. Out of wine? Add extra broth with a splash of apple cider vinegar instead. If you need to skip gluten, gluten-free gnocchi works just as well.
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Great Ways to Serve
This is extra good with a fresh green salad splashed with vinaigrette. Or add some roasted asparagus or broccoli. A little cracked black pepper and a few sprigs of fresh thyme on top right before you eat really makes it pop.
Where It Comes From
The idea goes back to French onion soup—something simple and hearty from little Paris cafes. Swapping the soup bowl for a casserole dish (and adding gnocchi) makes it extra hearty and great for sharing.
Recipe FAQs
- → Which onions should I pick for this meal?
Go for sweet onions. They're loaded with natural sugar, so they brown up perfectly and turn super mellow.
- → Is it okay to buy ready-made gnocchi?
Sure, grab store-bought potato gnocchi to speed things up. If you're up for making it yourself, homemade comes out extra fluffy.
- → What other cheeses work if I'm out of Swiss or Gruyère?
Try mozzarella or Fontina—both melt easily and bring plenty of tasty richness if you can't find Gruyère or Swiss.
- → What's the trick for darker caramelized onions?
Let onions cook slow over medium heat, giving them a stir now and then for 20 minutes or so. They'll turn deep gold and extra sweet.
- → Can I make this dish in advance?
Definitely. Build it ahead and chill. Just pop on the cheese and bake when it's time to eat, and it'll taste fresh.
- → How do I make it vegetarian?
Switch the beef broth for veggie broth and double-check your cheese is veggie friendly. That's it for a meatless option.