About this recipe
When fall rolls around, so do lots of recipes for soup. Dean Richards shares his recipe for French onion soup with a twist.
“(French onion soup) is usually made with a big chunk of bread inside, which is delicious, but the gnocchi, the little potato dumplings, change the whole thing up a little bit,” he said.
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For a restaurant-style presentation, melt a slice of gruyère or Swiss cheese on top of the soup. For easier cleanup, Richards recommends shredded cheese because it’ll melt directly into the soup without crusting onto the side of the dish.
Ingredients
French Onion Gnocchi Soup
Directions
French Onion Gnocchi Soup
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Preheat the broiler to high.
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Melt the butter in a large soup pot over medium-high heat.
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Add the onions, garlic and brown sugar, and cook on low heat for about 10 minutes, stirring frequently, until softened.
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Continue cooking, stirring often, until the onions are deep golden in color and caramelized, 15 minutes.
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Reduce the heat, and sprinkle the flour over the onions, stirring the flour into the onions. Cook for 5 minutes, until the raw flour taste is eliminated.
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Add the wine, beef broth, Worcestershire sauce, bay leaves and thyme.
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Increase the heat to medium-high, and return the soup to a simmer.
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Stir in the gnocchi, and cook until the gnocchi floats, 5 minutes.
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Remove the thyme sprigs and bay leaves from the soup.
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Season to taste with salt and pepper.
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Sprinkle grated gruyère on top of the soup mixture, and place under the broiler for 4 minutes (until cheese is browned and melted).
TIP:
Use shredded cheese for easier cleanup. -
Remove and let it rest for 5 minutes. Add chopped parsley for garnish.
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