Ingredients:

  • 3 large yellow onions, thinly sliced (approx. 900g / 2 lbs)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 teaspoon granulated sugar (5g)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 6 cups beef broth (1.4 liters) (low sodium recommended)
  • 1/2 cup dry red wine (120 ml) (optional, but adds depth)
  • 2 cloves garlic, minced (approximately 6g)
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce (5 ml)
  • 1/2 teaspoon salt (2.5 ml), or to taste
  • 1/4 teaspoon black pepper (1.25 ml), or to taste
  • 1 pound gnocchi (450g), store-bought or homemade
  • 4-6 slices baguette, toasted
  • 1 1/2 cups shredded Gruyère cheese (150g)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. In a large Dutch oven or soup pot, heat olive oil and butter over medium heat. Add sliced onions, sugar, thyme, salt, and pepper. Cook, stirring occasionally, until the onions are deeply golden brown and caramelized (about 30-40 minutes). Reduce heat if necessary to prevent burning.
  2. Add minced garlic to the caramelized onions and cook for 1 minute until fragrant. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.
  3. Pour in beef broth, add bay leaf, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
  4. Add gnocchi to the simmering soup and cook according to package directions (or until they float to the surface and are tender, if homemade).
  5. Remove bay leaf. Ladle soup into bowls. Top with a toasted baguette slice and a generous amount of shredded Gruyère cheese.
  6. For a traditional French onion soup experience, place oven-safe bowls under the broiler for 1-2 minutes, or until the cheese is melted and bubbly (watch carefully to avoid burning!).
  7. Garnish with fresh parsley (if desired) and serve immediately.