Baked French Onion Soup

Name: Baked French Onion Soup
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 8 serving
Ingredients: 6 tbsp. butter; 2 tbsp. olive oil; 10 medium/large yellow or red onions; 2 tsp sugar; 1 ½ tsp salt; 1 tsp black pepper; 2 cups dry white wine; ¼ cup all-purpose flour; 4 bay leaves; 2 ½ tbsp fresh thyme; 2 tsp Worcestershire sauce; 3 tbsp bouillon paste; 10 cups boiling water; 4 cups fresh or packaged gnocchi; 3-4 cups gruyere cheese; 1 cup Parmesan Cheese

User Reviews

4.9

78 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings
8
Calories
656 kcal
Cuisine
Mediterranean, Vegan

Baked French Onion Soup

Ulric Berry

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Ingredients

Servings

6 tbsp. butter
2 tbsp. olive oil
10 medium/large yellow or red onions thinly sliced
2 tsp sugar
1 ½ tsp salt
1 tsp black pepper
2 cups dry white wine
¼ cup all-purpose flour
4 bay leaves
2 ½ tbsp fresh thyme chopped
2 tsp Worcestershire sauce
3 tbsp bouillon paste
10 cups boiling water
4 cups fresh or packaged gnocchi
3-4 cups gruyere cheese grated
1 cup Parmesan Cheese grated

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Instructions

Add butter into a medium-sized pot over medium heat.
Add the olive oil, yellow onion, salt, pepper, and sugar.
Cook, with the lid off, and stir occasionally with a wooden spoon until golden brown and caramelized. This will take about 45 – 50 minutes.
If the onions are browning too quickly and sticking to the bottom, add a few tablespoons of water to deglaze. Keep cooking afterwards.
Once the onions are golden brown, increase the heat to high.
Add 2 cups of white wine OR boiling water and scrape onion away from the bottom of the pot. Allow the liquid to evaporate and the onions become jam-like for another 5 – 10 minutes.
Add the all-purpose flour, stirring constantly, and cook for 1 minute.
Add the bouillon paste, boiling water, thyme, and bay leaves.
Bring to a boil, then reduce the heat to simmer and cook, for about 30 minutes.
While the soup cooks, prepare the gnocchi.
Prepare a baking sheet with parchment paper. Set aside.
Bring a pot of water to boil and add salt. Add the gnocchi and cook until they float to the top of the pot.
Transfer cooked gnocchi to a baking sheet.
Add olive oil to a pan over medium-high heat.
Transfer the gnocchi to the pan and cook until golden. About 3 – 5 minutes.
Move to a large bowl until the soup is done.
Preheat the oven to broil and set the oven rack close to the top.
After the soup cooks for 30 minutes, remove the bay leaves and adjust any seasonings to taste. If it needs a deeper flavour, add more Worcestershire sauce or sugar for a sweeter flavour.
Prepare 6 – 8 medium or large ramekin dishes on a baking sheet and fill with the French Onion soup, about ¾ full.
Cover the top with the cooked gnocchi, and sprinkle evenly with Gruyere and then Parmesan cheese.
Transfer the baking sheet into the oven and broil until the cheese is melted and bubbly around the edges, about 2 – 3 minutes.
Allow the ramekin dishes to cool for a few minutes before serving. Enjoy!!

Notes

If you’re using premade gnocchi, make sure to boil and cook prior to adding it to the french onion soup.
If you’re using premade gnocchi, make sure to boil and cook prior to adding it to the french onion soup.
The soup can be made in advance and refrigerated for up to 5 days, without the gnocchi or cheese on top. Store in the freezer for up to 1 month. Reheat to serve.
The soup can be made in advance and refrigerated for up to 5 days, without the gnocchi or cheese on top. Store in the freezer for up to 1 month. Reheat to serve.
Add some extra spices to your gnocchi if you wish!
Add some extra spices to your gnocchi if you wish!
Substitute the gnocchi with toasted baguette slices, gluten-free gnocchi, or gluten-free bread. Use plant-based butter + cheese in the recipe instead to make it vegan!
Substitute the gnocchi with toasted baguette slices, gluten-free gnocchi, or gluten-free bread. Use plant-based butter + cheese in the recipe instead to make it vegan!

Nutrition Information

Show Details

Serving 8 Calories 656kcal (33%) Carbohydrates 58.6g (20%) Protein 26.6g (53%) Fat 32.7g (50%) Saturated Fat 17.4g (87%) Polyunsaturated Fat 2.3g Cholesterol 84.5mg (28%) Sodium 1254mg (52%) Fiber 3.2g (13%) Sugar 10.2g (20%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 656 kcal

% Daily Value*

Serving	8
Calories	656kcal	33%
Carbohydrates	58.6g	20%
Protein	26.6g	53%
Fat	32.7g	50%
Saturated Fat	17.4g	87%
Polyunsaturated Fat	2.3g	14%
Cholesterol	84.5mg	28%
Sodium	1254mg	52%
Fiber	3.2g	13%
Sugar	10.2g	20%