Description
A comforting French-inspired dish featuring pillowy gnocchi simmered in a rich, caramelized onion and beef stock sauce, topped with melted gruyère and parmesan cheeses for a decadent finish.
Ingredients
Scale
Base Ingredients
- 1½ tablespoons olive oil
- 2½ tablespoons salted butter
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 24 ounces store-bought gnocchi
Onions and Aromatics
- 2 pounds yellow onion, halved and thinly sliced
- 1½ tablespoons thyme, finely chopped
- 6 cloves garlic, minced
- 1 large bay leaf
Liquids and Flavorings
- ½ cup dry white wine (Sauvignon Blanc recommended)
- 2½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2½ tablespoons all-purpose flour
- 2½ cups low sodium beef stock
Cheeses
- 1½ cups Gruyère cheese, freshly grated
- ½ cup Parmesan cheese, freshly grated
Instructions
- Caramelize Onions: In a skillet over medium heat, heat olive oil and butter until melted. Add the thinly sliced onions and cook slowly, stirring every few minutes to prevent burning. Allow the onions to caramelize for 45–60 minutes, adding small amounts of water (1½ teaspoons at a time) if the mixture dries out to prevent sticking. The goal is a deep brown color without rushing the process.
- Add Aromatics: Once the onions are deeply browned, stir in the chopped thyme and minced garlic. Cook for 2 minutes until fragrant.
- Deglaze with Wine: Pour in the dry white wine and let it cook until the liquid reduces by about half, approximately 3–4 minutes.
- Thicken Sauce: Stir in the flour and cook for 1–2 minutes to slightly thicken the mixture. Then add Dijon mustard and Worcestershire sauce, stirring until the Dijon is fully incorporated.
- Add Stock and Simmer: Add the beef stock and bay leaf. Scrape up any browned bits from the skillet bottom and bring the sauce to a boil. Reduce heat to a simmer and cook until the liquid slightly reduces, about 6–7 minutes. Adjust seasoning with kosher salt and freshly cracked black pepper to taste.
- Cook Gnocchi: While the sauce simmers, bring a medium pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, then drain well.
- Combine and Cheese: Transfer the cooked gnocchi to the caramelized onion sauce and stir to coat thoroughly. Sprinkle parmesan cheese evenly over the top, followed by a layer of gruyère cheese.
- Broil: Place the skillet or oven-safe dish under a broiler and broil for 3–5 minutes until the cheese has melted fully and is slightly golden.
- Serve: Garnish with additional thyme if desired and serve immediately with crusty bread, mashed potatoes, or a fresh salad. Enjoy your comforting French onion gnocchi!
Notes
- Caramelizing onions slowly is key to developing deep flavor, so resist the urge to increase the heat.
- If you prefer a vegetarian version, substitute vegetable stock for beef stock and omit Worcestershire sauce or use a vegetarian alternative.
- Gruyère can be substituted with mozzarella for a more mild cheese flavor, though traditional gruyère yields the best results.
- If you don’t have a broiler, you can bake the gnocchi at 375°F (190°C) until the cheese melts, about 7-10 minutes.
- Use freshly grated cheeses for best melting properties and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg
