Pin it
French Onion Gnocchi brings together everything I love about the classic French onion soup and the pillowy comfort of gnocchi. Cheesy bubbling tops and deeply caramelized onions turn a small weeknight effort into an effortless comfort food dinner that feels special. Every spoonful is loaded with savory depth and a gooey pull of Gruyère—the kind of dish you will crave when the air turns chilly.
The first time I made this was after a blustery day when I just needed something hearty and soul-warming. Now we crave it every time I bring home a bag of gnocchi.
Ingredients
- Extra virgin olive oil: Gives your onions a mediterranean aroma and helps everything caramelize evenly; seek out a fresh bottle for brightest flavor
- Unsalted butter: Lends richness to balance the sweet onions and keep them tender as they sauté
- Large yellow onions: Sliced thin, caramelize deeply; choose onions that feel heavy for their size and have shiny skin
- Red wine: Adds a gentle acidity; choose something you enjoy sipping for best results
- Kosher salt: Enhances all the flavors and helps break down the onions
- Black pepper: For a gentle bite; grind fresh for the boldest aroma
- Garlic powder: Lends background warmth and melds with the broth easily
- Beef broth: Deepens and grounds the dish; opt for low sodium so you can adjust salt as needed
- Worcestershire sauce: Gives a complex savory tang that ties everything together
- Potato gnocchi: Offers pillowy texture and absorbs all the flavors; pick shelf-stable for ease or fresh for a more homemade touch
- Gruyère cheese: Classic to French onion recipes; its sweet nuttiness melts into perfect gooey strands; grate it yourself if possible for best melt
- Fresh parsley: Brightens and gives a pop of color; always use fresh for garnish
Step-by-Step Instructions
- Prepare the Onion Base:
- Add the olive oil and butter to a large oven-safe skillet set over medium heat. Wait until the butter melts fully and sizzles just a little around the edges before adding the onions. Sauté the sliced onions gently for 15 to 20 minutes, stirring frequently. Watch them transform from pale to golden and then deep brown. The long slow cooking is essential for building that classic French onion flavor.
- Deglaze with Red Wine:
- Once the onions are deeply caramelized, drizzle in the red wine. Let it bubble and simmer as you stir the onions, scraping up any brown bits from the bottom of the pan. Continue cooking for a minute or two until the wine has evaporated completely, bringing a rich aroma.
- Season Onions and Add Aromatics:
- Sprinkle the salt, black pepper, and garlic powder over the onions. Give everything a good stir to ensure the seasoning is evenly distributed. This is where the flavor starts to really pop.
- Add Beef Broth and Worcestershire Sauce:
- Pour in all the beef broth and Worcestershire sauce. Stir everything together and raise the heat slightly, just until the mixture begins to simmer. You should see little bubbles forming around the edges.
- Simmer with Gnocchi:
- Lower the heat to a gentle simmer. Tip in the uncooked gnocchi. Let them bathe in the oniony broth for 3 to 5 minutes, stirring occasionally. The gnocchi will plump up and turn tender as they soak up all the flavors.
- Broil with Gruyère Topping:
- Turn off the heat and scatter all the shredded Gruyère cheese evenly over the top of the skillet. Slide the skillet under your oven's broiler for 2 to 3 minutes. Watch closely as the cheese melts and turns beautifully golden brown and bubbling.
- Finish and Serve:
- Take the skillet out carefully using oven mitts and let it cool slightly. Sprinkle chopped fresh parsley over the top for a burst of freshness. Serve the gnocchi hot and cheesy straight from the pan.
Pin it
I have to say Gruyère cheese is my absolute favorite part of this dish. Its nutty melt transforms the skillet into a bubbling masterpiece that never fails to impress guests and bring my family running to the table. My kids still talk about the night we scraped the very last bits from the skillet during a thunderstorm.
Storage Tips
Cool any leftovers completely before transferring them to an airtight container. This dish will keep fresh in the fridge for up to four days. To reheat, use a skillet over gentle heat and sprinkle an extra bit of cheese on top to bring back that melty magic. If you freeze the gnocchi, let it thaw overnight before reheating so the sauce does not separate.
Ingredient Substitutions
If you do not have Gruyère cheese, you can swap in Swiss or even mozzarella for similar melt and flavor. You can easily use vegetable broth to make the dish vegetarian and a splash of balsamic vinegar can replace the red wine for a touch of acidity. For gluten free, make sure to use certified gluten free gnocchi.
Serving Suggestions
Serve this as a main course with a crisp green salad tossed in a lemony vinaigrette. It pairs well with crusty bread for soaking up all the cheesy onion sauce. For extra indulgence, add a sprinkle of crispy fried shallots or thyme.
Pin it
This comforting French Onion Gnocchi is just the thing to warm you up on a chilly evening, making it a crowd-pleasing dish for any occasion.
Frequently Asked Questions
- → How long does it take to caramelize the onions?
Caramelizing onions until deeply golden takes about 15-20 minutes over medium heat, with frequent stirring.
- → Can I use a different cheese instead of Gruyère?
Absolutely. Swiss, Emmental, or even mozzarella can substitute, but Gruyère provides classic rich flavor.
- → Should the gnocchi be boiled before adding?
No need to pre-boil—add uncooked gnocchi directly to the simmering broth so they cook and absorb flavor.
- → Is red wine essential to the dish?
Red wine gives extra depth, but you can omit or replace it with a splash of beef broth if preferred.
- → What is the purpose of broiling at the end?
Broiling melts and browns the cheese, creating a bubbly, golden topping that enhances both flavor and texture.