Caramelized onions, tender gnocchi, and melty cheese combine in this comforting, one-pot French-Italian classic.
# What You'll Need:
→ Vegetables
01 - 2 pounds yellow onions, thinly sliced
02 - 2 cloves garlic, minced
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
→ Liquids & Seasonings
05 - 5 cups low-sodium vegetable broth or beef broth
06 - 1/2 cup dry white wine
07 - 1 teaspoon granulated sugar
08 - 1 teaspoon salt, plus more to taste
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon dried thyme
11 - 1 bay leaf
→ Pasta
12 - 1 pound shelf-stable or fresh potato gnocchi
→ Cheese Topping
13 - 1 cup grated Gruyère cheese
14 - 1/2 cup grated Parmesan cheese
→ Garnish
15 - 1 tablespoon chopped fresh parsley
# Steps to Follow:
01 - Melt butter with olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sugar; cook, stirring frequently, until onions turn deeply golden and caramelized, about 25 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes until slightly reduced.
04 - Add vegetable or beef broth, dried thyme, bay leaf, salt, and black pepper. Bring to a simmer and cook for 10 minutes to allow flavors to develop.
05 - Remove the bay leaf. Stir in gnocchi and simmer gently for 3 to 4 minutes, or until gnocchi float and are tender.
06 - Turn off the heat. Sprinkle grated Gruyère and Parmesan evenly over the soup. Cover and let the cheese melt for 2 to 3 minutes. For a browned cheese top, place under the broiler for 2 to 3 minutes if your pot is oven-safe.
07 - Ladle soup into bowls, garnish with chopped parsley, and serve hot.
