French Onion Gnocchi Soup

The scent hits you first – sweet softened onions and that cozy blanket of cheese melting under heat, bubbling around the edges like it’s bursting to be scooped. That first spoonful, still steaming, catches a curl of gnocchi and sheathed onion, rich broth clinging to every bite… and if I’m honest, it takes you somewhere warm. Somewhere worn in. Like a kitchen you’ve known your whole life – even if you haven’t. This French Onion Gnocchi Soup is all that… and then just a little bit more.

Why You’ll Crave It

• It’s a cozy, satisfying twist on the classic soupe à l’oignon – with pillowy gnocchi that soak up all the good things.
• Ready in about half an hour, but tastes slow-cooked and homey – somehow both light and comfort-heavy.
• The gratinéed cheese top is delightfully indulgent and gives that essential pull-with-your-spoon moment.
• It’s the kind of dish that feels fancy without fuss – dinner party-worthy, but Wednesday-night-doable.

The first time I made this, I hadn’t even meant to – I just had leftover gnocchi and too many onions… and now I make it on purpose almost every week.

What You’ll Need

• 2 large yellow onions: thinly sliced, go for something sweet if you can – they caramelize best
• 2 tablespoons olive oil: or butter, but the oil helps coax out that nicely browned edge
• 4 cups vegetable or chicken broth: warm, fragrant – the better the broth, the deeper the flavor here
• 400 grams gnocchi: soft store-bought is fine, or fresh if you’re lucky or feeling ambitious
• 1 cup grated cheese: Gruyère if you have it (melts gorgeously), or a mellow mozzarella if not
• Salt and black pepper: just to taste – and trust yourself here
• Fresh thyme or parsley: a few sprigs or leaves to garnish at the end, lovely and fragrant

Easy How-To

Slowly caramelize the onions

Start with a large pot – something with a bit of room. Warm your olive oil over medium heat, then add the sliced onions and a small pinch of salt. Stir them about now and then, and let them go soft and golden – about 20 minutes. You want buttery texture and color deepening slowly. Don’t rush… they’re the soul of this soup.

Build the broth base

Once the onions are tender and translucent – a little browned in places is good – pour in your broth. Stir gently and let it all simmer for a good 10 minutes or so… long enough for the onions to soften more and the flavors to start singing to one another.

Drop in the gnocchi

Gently add your gnocchi right into the simmering broth. Within a few minutes, they’ll puff up and begin to float – that’s the sign they’re done. Give everything a stir to make sure they’re not stuck to the bottom (it happens).

Turn on the oven and get things melty

Preheat to 400°F (or 200°C). Grab oven-safe bowls and fill them with the soup, getting a good mix of broth, onions, and gnocchi in each one. Then – and don’t skimp here – top with your cheese. A thick, uneven scattering is especially nice.

Broil until bubbling and browned

Place the bowls on a baking sheet (trust me on this – spillover is real) and bake for about 8-10 minutes. You’re watching for deep golden bubbles and dark edges of cheese. Then wait just a minute or two before digging in, or your tongue will never forgive you.

Good to Know

• Caramelizing onions takes longer than you think – but also less time if you just breathe through it and let them do their thing.
• If your gnocchi sits too long in broth before going under the cheese, it gets *too* soft – save them for the end if you’re prepping ahead.
• If you want to sneak in a glug of white wine before the broth, it adds a lovely back note. Totally optional, but special.

Serving Ideas

• A crusty slab of sourdough on the side – lightly toasted maybe, to soak up that last spoonful.
• Pair with a crisp green salad and a sharp vinaigrette – it cuts the richness just right.
• A glass of cold dry white, if it’s been that kind of day. Which, let’s be honest… it probably has.

Top Tricks

• Let your onions cool slightly before adding broth if they’ve browned quickly – it helps mellow the flavor before the soup simmers.
• Don’t overcrowd your topping – cheese needs some air pockets to melt properly and not just steam.
• If your gnocchi is extra delicate, cook it separately and spoon it into bowls before ladling on the hot soup.

Frequently Asked Questions

Can I make this ahead for guests?

Yes — you can prep the onion broth base ahead and just reheat it gently, then add gnocchi and gratinée right before serving. It’s best fresh, but reheats surprisingly well.

What if I only have red onions?

Totally fine – they’ll be a little stronger and more savory than sweet, but still delicious. You might want to add a small pinch of sugar when caramelizing, to help balance the flavor.

Can I freeze French Onion Gnocchi Soup?

It’s not ideal – gnocchi can get a bit mushy when thawed. But the onion-broth part freezes beautifully, so you can make that ahead and add fresh gnocchi and cheese when you serve it.