Description
A comforting and indulgent French Onion Gnocchi dish featuring slow-caramelized onions in a rich, savory sauce topped with melted gruyère and parmesan cheeses. This recipe combines tender gnocchi with the deep flavors of caramelized onions, white wine, and beef stock for a hearty and flavorful meal perfect for a cozy dinner.
Ingredients
Scale
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 beef stock, low sodium
For the Cheese Topping
- 1½ cups gruyere cheese, freshly grated
- ½ cup parmesan cheese, freshly grated
Instructions
- Caramelize the Onions: Over medium heat, heat the olive oil and butter together. Once the butter melts, add the sliced onions. Stir every few minutes to avoid burning, cooking slowly for 45-60 minutes. The onions should turn a deep brown color without rushing or browning too quickly. If the onions begin to dry out, add 1½ teaspoons of water at a time and stir to maintain moisture.
- Add Thyme and Garlic: When the onions are deeply caramelized, stir in the finely chopped thyme and minced garlic. Cook for about two minutes until fragrant.
- Deglaze with Wine: Pour in the dry white wine and cook until the liquid reduces by about half, roughly 3-4 minutes. This adds depth and acidity to the sauce.
- Thicken the Mixture: Stir in the all-purpose flour. Cook for 1-2 minutes until the mixture slightly thickens. Then add the dijon mustard and worcestershire sauce, stirring well to combine evenly with the onion mixture.
- Add Beef Stock and Bay Leaf: Pour in the beef stock and add the bay leaf. Scrape the bottom of the pan to lift and incorporate any browned bits. Bring the sauce to a boil, then lower to a simmer and cook for 6-7 minutes until it slightly reduces and thickens. Season with kosher salt and freshly cracked black pepper to taste.
- Cook the Gnocchi: Around 40 minutes into the onion cooking, bring a medium pot of salted water to a boil. Add the gnocchi to the boiling water and cook until they float to the surface, about 2-3 minutes. Drain the gnocchi well.
- Combine Gnocchi and Sauce: Transfer the drained gnocchi to the skillet with the onion sauce. Stir gently to combine the gnocchi evenly with the sauce.
- Add Cheese Toppings: Sprinkle the grated parmesan cheese evenly over the gnocchi and then layer the grated gruyere on top.
- Broil Cheese: Place the skillet or oven-safe dish under the broiler for 3-5 minutes, or until the cheese is fully melted, bubbly, and slightly golden brown on top.
- Serve and Garnish: Garnish the dish with additional fresh thyme. Serve immediately alongside crusty bread, mashed potatoes, or salad for a complete meal. Enjoy the comforting flavors of this elegant French Onion Gnocchi dish!
Notes
- Take your time caramelizing the onions; patience is key to developing their deep flavor.
- Use a dry white wine like Sauvignon Blanc for the best flavor balance in the sauce.
- Store-bought gnocchi makes this dish quick and easy, but homemade gnocchi can also be used for a more rustic touch.
- Broiling the cheese topping gives a beautiful golden, bubbly finish – watch closely to prevent burning.
- This dish pairs wonderfully with a fresh green salad, crusty artisan bread, or creamy mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 630mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
