Description
This hearty French Onion Gnocchi combines the rich, caramelized flavors of slowly cooked yellow onions with tender gnocchi and a creamy blend of gruyère and parmesan cheeses. Enhanced with thyme, garlic, and a savory beef stock sauce, this comforting dish is broiled to golden perfection, offering a delicious and satisfying meal perfect for cozy dinners.
Ingredients
Scale
Main Ingredients
- 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 low sodium beef stock
- 1½ cups gruyère cheese, freshly grated
- ½ cup parmesan cheese, freshly grated
Instructions
- Caramelize the Onions: Heat olive oil and butter over medium heat until butter melts. Add the thinly sliced onions and stir every few minutes. Slowly caramelize the onions for 45-60 minutes, ensuring they brown gradually without burning. If the onions dry out, add 1½ teaspoons of water at a time and stir.
- Prepare the Gnocchi Water: About 40 minutes into caramelizing, bring a medium pot of salted water to a boil to cook the gnocchi later.
- Add Herbs and Garlic: Once the onions turn deep brown, stir in finely chopped thyme and minced garlic. Cook for 2 minutes until fragrant.
- Deglaze with Wine: Pour in the dry white wine and cook until it reduces by about half, approximately 3-4 minutes.
- Thicken the Sauce: Stir in all-purpose flour and cook for 1-2 minutes until the mixture slightly thickens. Add dijon mustard and Worcestershire sauce, stirring until well combined with the onion mixture.
- Add Stock and Simmer: Pour in the low sodium beef stock and add the bay leaf. Scrape the browned bits from the skillet bottom. Bring to a boil, then reduce to a simmer and cook until the liquid slightly reduces, about 6-7 minutes. Season with kosher salt and freshly cracked black pepper to taste.
- Cook the Gnocchi: While the sauce simmers, add the gnocchi to the boiling salted water. Once the gnocchi float to the top, drain them well.
- Combine Gnocchi and Sauce: Transfer the drained gnocchi to the onion sauce and stir gently to combine.
- Add Cheese and Broil: Sprinkle grated parmesan cheese over the gnocchi, then top with grated gruyère. Place in the oven and broil for 3-5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with additional thyme. Serve immediately with crusty bread, mashed potatoes, or a fresh salad. Enjoy your comforting French Onion Gnocchi!
Notes
- Caramelizing onions is a slow process; patience is key for the best flavor.
- If the pan gets too dry during caramelization, add small amounts of water to prevent burning.
- Use freshly grated cheeses for optimal melting and flavor.
- Adjust seasoning after sauce reduction for balanced taste.
- This dish pairs well with crusty bread or a light green salad.
Nutrition
- Serving Size: 1 serving (about 1/3 of recipe)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
