Baked French Onion Soup with Gnocchi - FoodByMaria

Soups

Baked French Onion Soup with Gnocchi

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Prep

5 minutes

Cook

1 hour 30 minutes

Yield

8

There is no such thing as too much soup in the winter. And baked french onion soup recipe is my go-to when I’m craving something creamy and savoury. You know me – I like the classics, but with a delicious twist, which is why this baked french onion soup is the best for a filling and nourishing meal.

So, what’s my secret ingredient? Gnocchi. That’s right – enjoy the deliciousness of a classic french onion soup with buttery gnocchi and grated cheeses.

Grab your biggest bowl and spoon, because you will not just need it for this baked french onion soup – you will want it.

Baked French Onion Soup with Melted Cheese

Why you will love this Baked French Onion Soup

  • Creamy – Creamy without the cream
  • Cheesy – Topped with grated gruyere and parmesan cheese
  • Classic – Because who doesn’t love French onion soup?

Baked French Onion Soup Topped with Cheese

Ingredient Notes: 

Bay Leaves: Bay leaves are the best addition to soups – especially this baked French onion soup. Because they add another layer of flavour, this also helps bring out other ingredients and aromas. Not to mention they are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium and help to break down proteins and digest food faster.

Gnocchi: Whether you use fresh or frozen gnocchi for this recipe, substituting gnocchi for croutons is what elevates this classic recipe. A delicious carbohydrate that helps fuel your body, adding creamy gnocchi to this baked French onion soup recipe takes it to a whole new level.

Ingredients gnocchi butter cheese bay leaves onion

How To My Make Baked French Onion Soup 

  1. The first thing you want to do is Add butter into a medium-sized pot over medium heat. 
  2. Next, you will add olive oil, yellow onion, salt, pepper, and sugar.  Butter and red onions in baking dish
  3. Cook, with the lid off, and stir occasionally with a wooden spoon until golden brown and caramelized. This will take about 45 – 50 minutes.
  4. If the onions are browning too quickly and sticking to the bottom, add a few tablespoons of water to deglaze and continue cooking afterwards. 
  5. Once the onions are golden brown, increase the heat to high. 
  6. 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.
  7. Add the all-purpose flour, stirring constantly, and cook for 1 minute. 
  8. Add the bouillon paste, boiling water, thyme, and bay leaves. 
  9. Bring to a boil, then reduce the heat to simmer and cook, for about 30 minutes.
  10. While the soup cooks, prepare the gnocchi.
  11. Prepare a baking sheet with parchment paper. Set aside.
  12. Bring a pot of water to boil and add salt. Add the gnocchi and cook until they float to the top of the pot.
  13. Transfer cooked gnocchi to a baking sheet.
  14. Add olive oil to a pan over medium-high heat.
  15. Transfer the gnocchi to the pan and cook until golden. About 3 – 5 minutes.
  16. Move to a large bowl until the soup is done.
  17. Preheat the oven to broil and set the oven rack close to the top. 
  18. 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.
  19. Prepare 6 – 8 medium or large ramekin dishes on a baking sheet and fill with the French Onion soup, about ¾ full.
  20. Cover the top with the cooked gnocchi, and sprinkle evenly with Gruyere and then Parmesan cheese. Gnocchi added to baked french onion soup
  21. Transfer the baking sheet into the oven and broil until the cheese is melted and bubbly around the edges for about 2 – 3 minutes.
  22. Finally, allow the ramekin dishes to cool for a few minutes so they are not too hot before serving and enjoy!

Broiled baked french onion soup

Expert Tips & FAQ: 

If you’re using pre-made gnocchi: Make sure to boil and cook the gnocchi prior to adding it to the french onion soup.

Make for meal prep or save as leftovers: This soup can also 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 and reheat to serve.

A little bit of spice: Some people like it spicy – so add some extra spices to your gnocchi if you wish!

Substitutes: Looking to switch it up? You can also try this recipe with toasted baguette slices, gluten-free gnocchi, or gluten-free bread. And you can use plant-based butter + cheese in the recipe instead to make it vegan!

  Baked gnocchi french onion soup with cheese

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Baked French Onion Soup

4.93 from 26 votes
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Vegetarian
Cuisine Mediterranean-Inspired, Vegetarian, Gluten-Free
Servings 8
Calories 656 kcal

Ingredients
  

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!!

Video

YouTube video

Notes

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.
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!

Nutrition

Serving: 8 | Calories: 656kcal | Carbohydrates: 58.6g | Protein: 26.6g | Fat: 32.7g | Saturated Fat: 17.4g | Polyunsaturated Fat: 2.3g | Cholesterol: 84.5mg | Sodium: 1254mg | Fiber: 3.2g | Sugar: 10.2g
Review This Recipe Let us know how it was!
Odi

5 stars
I’m extremely impressed, I love how your recipes are always so creative and like something that sits in the back of my mind to make and you always bring it forward!

Maria Koutsogiannis

I’m so happy that I can provide you with fun, new, and delicious recipes!

Alissa

5 stars
How long will this last in the fridge for, and how do you feel about making it in bigger casserole and also reheating?

Maria Koutsogiannis

The soup on its own will last in the fridge for 5-7 days and you can definitely make it in a casserole dish! Keep in mind it will take longer to broil the top 🙂

Mckenzie

5 stars
I make a new recipe of yours at least once every 2 weeks, and this recipe Maria is wonderful.

Maria Koutsogiannis

That’s amazing! Thank you Mckenzie!

Claudice

5 stars
I make this gnocchi soup tonight, and the base onion soup flavour is delicious! Well done, I think the gnocchi really makes a huge impact on the flavour!

Maria Koutsogiannis

Thank you Claudice! The gnocchi is like a sponge that soaks up delicious flavours! It provides the perfect texture compliment to this soup!

Vanessa

5 stars
This is our new go to soup. I can’t wait to continue making this recipe and just perfecting your instructions! love it!

Maria Koutsogiannis

Thank you Vanessa! I’m pleased you love this recipe

Teghan

5 stars
It’s a very delicious and filling meal! I will be making it again this weekend to bring to my mothers, really good!

Maria Koutsogiannis

Great to hear! Enjoy!! 🙂

Teghan

5 stars
It’s a very delicious and filling meal! I made extra for a “soup swap”

Maria Koutsogiannis

So much fun! Perfect meal to share with others

Cailtin

5 stars
So amazing! I have no words.

Sarah

5 stars
I’m wondering what kind of protein you would add to this soup, what do you think about broccoli? I understand its an onion soup but what do you think?

Maria Koutsogiannis

You could always add cooked pieces of any protein you desire! As for the broccoli, it is a great addition, keep it mind it will add a different flavour to the soup. I recommend using and adding cauliflower instead as it will keep the flavour of the soup better and also be a great source of protein! Enjoy!

Lauren

5 stars
I have made this soup a million times this winter with a variety of different recipes, and now just made it with yours, and my absolutely lovely. One of my favorite recipes ever!

Maria Koutsogiannis

Amazing Lauren! It’s one of my favourites as well 🙂

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