French Onion Cheesy Gnocchi

Imagine rich caramelized onions mingling with pillowy gnocchi under a golden crust of bubbling Gruyère cheese. This French Onion Gnocchi recipe brings together the soul-soothing flavor of classic French onion soup and the comfort of one-skillet pasta—perfect for cozy evenings when you want both decadent flavor and fuss-free cleanup.

The first time I made this, it instantly reminded me of my favorite bistro but felt even more comforting. Now, it is my go-to for dinner parties and lazy Sundays alike.

Ingredients

• Extra virgin olive oil: Brings a fruity base that helps caramelize the onions and prevents sticking. Choose cold-pressed for the richest flavor
• Unsalted butter: Adds richness while letting you control the saltiness
• Large yellow onions: Are the backbone of the dish, turning sweet and deep in flavor as they slowly caramelize. Pick ones that feel heavy and firm
• Red wine: Deepens the savor and gives a subtle acidity—try a dry red for best results
• Kosher salt: Brings out the natural sweetness of onions. Use a fine flake for easier measuring
• Black pepper: Gives a gentle heat without overpowering the dish. Grind fresh for more aroma
• Garlic powder: Weaves layers of flavor quickly. Check the label for no hidden fillers
• Beef broth: Infuses a hearty base. Choose low sodium for more control
• Worcestershire sauce: Delivers tang and umami complexity
• Potato gnocchi: Cooks up fluffy and soaks up all the oniony flavor. Refrigerated gnocchi will stay firmer than canned or shelf-stable
• Gruyère cheese: Ensures a nutty melt on top. Buy a block and shred by hand for best melting
• Parsley: Adds fresh color and a touch of herbal brightness at the end. Opt for flat leaf for better flavor

Step-by-Step Instructions

Prepare the Skillet:

Select a large heavy-bottomed oven-safe skillet and place it over medium heat. Add the olive oil and butter. Wait until the butter is fully melted and starting to fizzle, which signals the perfect moment to add onions

Caramelize the Onions:

Scatter your sliced onions into the skillet. Stir often and let them cook gently for 15 to 20 minutes. You want the onions to become silky, richly colored, and incredibly soft—patience here makes all the difference. If the onions start to stick, add a splash of water and scrape up any browned bits

Deglaze with Red Wine:

Pour in the red wine once onions are deeply caramelized. Scrape the bottom of the pan and let the wine cook out until almost dry. This deepens the flavor and leaves a beautiful glossy finish on the onions

Season the Onions:

Add kosher salt, black pepper, and garlic powder. Toss everything together so the seasoning is well integrated, lifting flavors from savory to irresistible

Simmer with Broth and Sauce:

Pour in the beef broth and Worcestershire sauce. Stir thoroughly and raise the heat just enough to bring everything to a gentle simmer. This melds the flavors and infuses the broth with oniony sweetness

Cook the Gnocchi:

Turn down the heat to low and add the uncooked gnocchi right into the bubbling mixture. Stir to ensure each piece is coated. Simmer for three to five minutes until the gnocchi float and feel plump and tender

Add Gruyère and Broil:

Scatter shredded Gruyère evenly across the surface. Set your oven to broil and slide the whole skillet underneath. Watch closely as the cheese melts and then begins to brown in beautiful little spots—about two to three minutes

Finish and Serve:

Use an oven mitt to remove the skillet from broiler. Sprinkle chopped parsley over the top. Serve portions while bubbling hot for the ultimate cheesy pull

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Gruyère cheese has always felt like pure culinary magic to me. I remember the thrill of watching it bubble and toast on top—my son’s face when we first cracked that cheesy crust is something I will never forget.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over low heat with a splash of beef broth to revive the sauce or microwave in short bursts until heated through. Avoid freezing as the gnocchi can lose their texture but leftovers never last long in our house anyway

Ingredient Substitutions

For a vegetarian take swap in vegetable broth and use a vegetarian Worcestershire sauce. If you cannot find Gruyère, a good Swiss or even shredded mozzarella gives a wonderful melt. Shallots can replace onions for a slightly milder flavor and a little sweetness

Serving Suggestions

Serve in wide shallow bowls with a crisp green salad tossed in a tangy vinaigrette. A thick slice of toasted baguette perfectly mimics the soup inspiration and lets you enjoy every bit of the sauce. For a heartier meal pair with roast chicken or simply savor on its own

Cultural Context

French onion soup is a bistro staple believed to date to the late 18th century and was known as worker food in France. Here the recipe cleverly adapts those flavors to an all-in-one skillet meal for modern kitchens busy lives and big appetites

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Give this a try and you might just skip the soup next time. I hope you love it as much as my family does—nothing brings us to the table faster.

Frequently Asked Questions

→ How do I properly caramelize onions for this dish?

Cook sliced onions slowly in butter and oil over medium heat, stirring frequently, until they turn soft and deeply golden. This takes 15-20 minutes for the best, richest flavor.

→ What does red wine add to the flavor profile?

Red wine deepens the sauce, adding acidity and complexity that balances the natural sweetness of the onions.

→ Can I use a different cheese instead of Gruyère?

Yes, Swiss or Emmental cheese will melt similarly, though Gruyère offers a nutty, classic French flavor that stands out.

→ Do I need to pre-cook the gnocchi?

No, simply simmer the uncooked gnocchi in the onion broth until they are heated through and tender before broiling.

→ Can I make this dish vegetarian?

Swap the beef broth for vegetable broth and ensure Worcestershire sauce is vegetarian-friendly for a meatless version.