Baked French Onion Soup
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
8
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Calories
656 kcal
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Cuisine
Mediterranean, Vegan
Baked French Onion Soup
Description
Baked French Onion Soup combines slowly caramelized yellow onions cooked with butter and olive oil until golden and jam-like, enhanced by sugar, salt, and pepper. The addition of white wine or boiling water deglazes the pot, concentrating flavor. Flour is stirred in to slightly thicken the base before adding bouillon paste, boiling water, fresh thyme, and bay leaves for a rich broth simmered for about 30 minutes.
Fresh or packaged gnocchi is cooked separately and incorporated, then the soup is topped with generous amounts of grated Gruyere and Parmesan cheeses. The dish is finished by baking until the cheese melts and forms a golden crust, creating a creamy, cheesy finish that complements the sweet onion base.
This soup works well as a warm starter or satisfying main, pairing nicely with crusty bread or a simple salad. The caramelized onions provide a deep flavor, while the cheeses add richness and texture contrast.
The soup can be made ahead, storing the base without gnocchi or cheese for up to five days refrigerated or up to a month frozen. Substitutions like toasted baguette slices or gluten-free options are possible, and vegan versions can be made using plant-based butter and cheese. Adding spices to the gnocchi is an option to adjust flavor.
Ingredients
- 6 tbsp. butter
- 2 tbsp. olive oil
- 10 onion thinly sliced, medium or large, yellow or red
- 2 tsp sugar
- 1 ½ tsp salt
- 1 tsp black pepper
- 2 cups white wine dry
- ¼ cup all-purpose flour
- 4 bay leaf
- 2 ½ tbsp thyme chopped, fresh
- 2 tsp Worcestershire sauce
- 3 tbsp bouillon paste
- 10 cups water boiling
- 4 cups gnocchi fresh or packaged
- 3-4 cups gruyere cheese grated
- 1 cup Parmesan Cheese grated
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
- Boil and cook premade gnocchi before adding it to the soup.
- Prepare the soup base in advance and refrigerate up to 5 days without gnocchi or cheese, or freeze for up to 1 month.
- Use toasted baguette slices or gluten-free bread as alternatives to gnocchi if preferred.
- To make a vegan version, substitute plant-based butter and cheeses.
- You can add extra spices to the gnocchi for additional flavor variation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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