· recipe ·
French Onion Soup with Homemade Gnocchi
Good onion soup starts with deeply caramelized onions. Their sweetness balances the beef broth and Gruyere; the cheese needs only a short spell in the oven to brown.
Time and servings
- Prep
- 35 min
- Cook
- 120 min
- Total
- 155 min
- Servings
- 6
Nutrition per serving
- Calories
- about 530
- Protein
- 22 g
- Fat
- 23 g
- Carbs
- 53 g
Caramelize the onions
Halve the onions and slice them thinly. Melt the butter with the olive oil over medium-low heat, add the onions, and cook until deeply amber and greatly reduced, about 45 to 60 minutes. Stir occasionally, more often as the pan dries; start the potatoes for the dough below during the last 20 minutes of onion cooking, pausing to stir. Add a splash of water if the browned glaze begins to catch.
Deglaze with wine
Pour in the white wine and scrape up the browned onion glaze with a wooden spoon. Simmer until the wine is reduced by about three quarters and no raw alcohol aroma remains.
Simmer the soup
Add the beef broth, thyme, and black pepper. Bring to a gentle simmer and cook uncovered for about 20 minutes. Remove the thyme stems. Turn off the heat when the soup base is ready.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the oven
Once the gnocchi are shaped, heat the oven to 425°F220°C.
Reheat the onion soup
Bring the prepared onion soup back to a gentle simmer before adding the gnocchi.
Cook the gnocchi directly in the soup
Lower the fresh shaped gnocchi directly into the nearly finished soup. Keep it at a gentle simmer and cook only until the gnocchi float, then remove the pot from the heat.
Brown the Gruyere top
Finely grate the Gruyere. Set oven-safe serving bowls on a baking sheet and divide the hot soup among them, distributing the gnocchi evenly. Top with the cheese and bake just until it bubbles and browns, about 5 minutes. Warn diners that the bowls are hot.
