John Paul Urizar
We used store-bought gnocchi to make this cheesy gnocchi French onion soup! This recipe marries two of your dinner favourites to make a simple, budget-friendly, weeknight dinner.
If you loved this recipe, try one of our Italian recipes, or one (or all) of our quick and easy recipes.
If you want to try making gnocchi from scratch, here’s our recipe for potato gnocchi.
Ingredients
Method
1.Heat the butter and oil in a large, heavy-based saucepan over medium high heat. Add the onions and season with salt and freshly ground pepper. Cook, stirring constantly, for 20 minutes or until light golden. Add the garlic, sugar, mustard, vinegar, thyme and flour; cook, stirring constantly, for 1 minute until onions are well coated.
2.Gradually add the stock, stirring to combine. Add 1 cup (250ml) water and bring to a simmer. Cook, uncovered, for 10 minutes, or until thickened slightly.
3.Preheat oven to 240C (220C fan forced). Divide the soup between 4 ovenproof serving bowls. Arrange the gnocchi in a single layer on top of the soup in the bowls. Sprinkle with cheeses and drizzle with a little extra olive oil. Place the bowls on an oven tray and bake for 15 minutes, or until golden and bubbling. Serve with extra thyme and pepper.
Soup without gnocchi suitable to freeze.
Note
