Easy French Onion Gnocchi Soup

Why This French Onion Gnocchi Soup Recipe Works

This is the version that survives the fridge. Most French onion gnocchi soup recipes simmer the gnocchi right in the broth. By day two those gnocchi have swelled and gone to paste.

I cook the gnocchi separately and add it to each bowl at the end. The broth stays clear instead of turning starchy, and the gnocchi keeps its bite. I also broil the cheese in individual bowls, so every serving gets its own browned lid.

This French onion soup gnocchi is baked, so every bowl gets a browned cheese top. It is a fall and winter staple for cold nights.

Make sure to try out my Instant Pot chicken gnocchi soup, busy day soup, crock pot chicken and gnocchi soup, or this savory crack chicken soup.

Ingredients

This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.

• Unsalted butter – Butter caramelizes the onions slowly and gives the broth its rich, savory base.
• Olive oil – Oil raises the smoke point so the butter will not burn during the long cook.
• Onion – Yellow onions are the star here. They turn sweet and jammy as they caramelize.
• Garlic – Fresh minced garlic adds savory depth behind all that sweet onion.
• Sugar – A small pinch speeds up caramelizing and balances the salty broth.
• Salt – Salt pulls moisture out of the onions so they brown faster in the pot.
• Black pepper – Freshly cracked pepper adds a little bite against the sweet broth.
• Beef broth – Beef broth gives this soup its deep color and classic savory body.
• Water – Water thins the broth just enough so it does not taste overly salty.
• White wine – A dry white deglazes the pot and lifts every browned bit into the broth.
• Worcestershire sauce – One splash adds umami and makes the broth taste like it simmered all day.
• Thyme leaves – Thyme is the herb that makes this taste like true French onion soup.
• Bay leaf – One bay leaf rounds out the broth while it simmers. Pull it before serving.
• Potato gnocchi – Pillowy gnocchi stands in for the bread and soaks up the broth beautifully.
• Gruyere cheese – Gruyere melts smooth and browns under the broiler. Swiss works in a pinch.
• Parsley – Fresh chopped parsley brightens each bowl and adds color over the melted cheese.

How To Make French Onion Gnocchi Soup

This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.

In a Dutch oven melt your butter and oil in the pot over medium heat. Then add in the onions and allow the onions to caramelize.

Stir in the garlic, salt, sugar and pepper. Cook for 2-3 minutes or until the garlic is fragrant. 

Pour in the broth, water, wine, Worcestershire sauce, thyme, and your bay leaves. Bring the soup to a simmer and cook until all the flavors blend. 

Cook the gnocchi separately as directed on the package. Then drain and add the gnocchi to the soup pot.

Preheat the broiler. Place small bowls on a baking sheet, and fill them with the soup mixture.

Sprinkle with cheese and then broil until the cheese is golden brown and bubbly. Serve and enjoy.

Hint: Feel free to elevate the flavor even more by making homemade gnocchi. 

Variations

Here are a few ways to change up this 5 star rating soup. This is a classic dish that is great any time of year.  

• Spicy – sprinkle in some red pepper flakes or a splash of hot sauce to add to the soup. 
• Crouton Topping – You can add some croutons on top of the soup to pair with the chewy gnocchi, so you have a crunch and a bit of the soft gnocchi in each bite. 
• Creamy – mix in some heavy cream at the end of cooking the rich broth. This will create a creamy base for a richer soup. 
• Vegetable Loaded – Consider sautéing more veggies in the soup. Mushrooms, carrots, or other vegetables can be sautéed with sweet onions to enhance and develop more flavor. 

Equipment

I prefer to use a Dutch oven but you could also use a large skillet for cooking up the sliced onion and broth mixture. But you will also want to reach for oven-safe ramekins or oven-safe bowls for cooking your individual soups in the oven. The perfect soup for chilly nights or when you are craving comfort. 

Storage

Storage: Let the soup cool, then refrigerate it in an airtight container for up to 4 days. Store any leftover gnocchi separately so it does not turn mushy in the broth.

Freezing: Freeze the broth base only, without the gnocchi or the cheese topping. It keeps for up to 3 months in a freezer safe container. Thaw overnight in the fridge.

Reheating: Warm the broth on the stove over medium heat until it steams. Add freshly cooked gnocchi, top with Gruyere, then broil for a minute until bubbly.