If there’s one thing I love it’s this french onion gnocchi. Pillowy soft gnocchi smothered in a rich and decadent french onion soup sauce and topped with a cheese blend that is just, chef’s kiss.
If you are looking for more french onion recipes, then check out my French Onion Soup and French Onion Chicken recipe, next!
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Weeknights have just gotten better with this french onion gnocchi skillet dish. Think classic french onion soup that is a little more concentrated, with potato gnocchi swimming in a rich sauce with perfectly caramelized onions. What could be better?!
Why This Recipe Works
- Perfect for a special occasion. Date night at home, Valentine’s Day, anniversary, hosting friends or family, this beefy french onion gnocchi is prefect for all of these occasions and more!
- Comfort and its finest. Nothing says curl-up-in-a-cozy-ball more than this dish. It’s easy to make, casserole style goodness. Whew!
- Restaurant-worthy. Quality ingredients, made with a homemade broth. This dish is fit to be served at a restaurant, but even better, because you get to enjoy it in the comfort of your home.
Tools You’ll Need
Ingredients You Will Need for French Onion Chicken
This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.
- Olive oil – Go for quality olive oil. This is used to cook the caramelized onions.
- Salted butter – Also used to cook the onions.
- Seasoning – Add kosher salt and freshly cracked black pepper, season generously, all to taste.
- Yellow onion – This onion variety makes them perfect for caramelizing. They should be halved and thinly sliced. .
- Thyme – Finely minced and adds a welcomed light herbiness to the dish.
- Garlic – Minced and go for fresh, not bottled.
- Dry white wine – I use Sauvignon Blanc for depth of flavor. Pinot Grigio or Chardonnay would work too.
- Dijon mustard – Added for a little depth.
- Worcestershire sauce – Also added for depth and umami flavor.
- Flour – Added to slightly thicken the sauce.
- Beef stock – This will be the base of your gravy so it’s important to use a high-quality stock. Try my homemade beef stock recipe for the best flavor. If using store-bought, be sure to get low sodium and again, go for quality.
- Bay leaf – This herb adds a subtle herbal flavor that balances out the dish.
- Cheese – I use a blend of freshly grated gruyère cheese and parmesan cheese. For the best quality and flavor, purchase a block and grate at home.
How To Make French Onion Gnocchi
You’re just steps away from making this gnocchi french onion casserole. What’s great about this dish is it’s flavor mixed with textures. Let’s get into the how-to.
Make the caramelized Onions
Over medium heat, add the butter. Once melted, add the onions and stir every few minutes. Do not rush this process, caramelizing onions takes 45-60 minutes. As you cook the onions, take care to not let the mixture brown too quickly, rather it should slowly brown over time. If the mixture dries out, add 1½ teaspoons of water at a time and stir. About 40 minutes into cooking the onions, bring a medium pot of salted water to a boil.
Once onions are deep brown in color, stir in the thyme and garlic. Cook for two minutes or until fragrant. Stir in the white wine and cook until the liquid reduces by about half, 3-4 minutes.
Stir in flour and cook until the mixture slightly thickens, 1-2 minutes, then add dijon and worcestershire sauce and stir until dijon blends with the onion mixture.
Add beef stock and bay leaf. Scrape the brown bits from the bottom of the skillet. Bring the mixture to a boil. Lower to a simmer and cook until the liquid slightly reduces, about 6-7 minutes. Season caramelized onion mixture to taste with kosher salt and freshly cracked black pepper. Proceed to next step while waiting for sauce to thicken.
Cook the Gnocchi
While you wait, add gnocchi to boiling water. Once gnocchi float to the top, drain well and transfer to the sauce mixture.
Bake and Broil
Top with grated parmesan first, then gruyère. Transfer to an oven and broil for 3-5 minutes or until cheese is fully melted. Garnish with thyme.
Watch How to Make It
Tips for Making the Best French Onion Gnocchi
- Use a wide skillet. As this will assist in the cooking process, giving you more surface area to cook the onions.
- Do not rush the caramelizing process. The onions need almost an hour to fully cook down so don’t try to cook them on high heat to speed it up. Low and slow is best when caramelizing onions.
- Although wine is used in this cheesy French onion chicken recipe, it will evaporate when cooked. So you have the flavor but no alcohol content.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Is gnocchi a pasta or potato?
Gnocchi are potato dumplings that are typically boiled but can also be baked. This recipe calls for boiling just until they float to the top, then transferred to the creamy caramelized onion sauce.
How can I reheat leftover French Onion Gnocchi?
When you want to reheat leftover French onion gnocchi, simply warm it in the oven at 350°F for about 20 minutes.
What should I serve with French Onion Gnocchi?
Similar to classic French onion soup, you can pair this meal with crusty bread. Other tasty sides include a simple salad, mashed potatoes, or rice. Serve French onion gnocchi with vegetables like broccoli, asparagus, and green beans, for a protein-rich, low-carb dinner.
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French Onion Gnocchi
Equipment
- 11-inch skillet
- Medium Saucepan
Ingredients
- 1½ tablespoons olive oil
- 2½ tablespoons salted butter
- Kosher salt, to taste
- Freshly cracked black pepper, to toaste
- 24 ounces gnocchi, store bought
- 2 pounds yellow onion, halved and thinly sliced
- 1½ tablespoons thyme, finely chopped
- 6 cloves garlic, minced
- ½ cup dry white wine I use Sauvignon Blanc
- 2½ teaspoons dijon mustard
- 2½ tablespoons all-purpose flour
- 1 teaspoon worcestershire sauce
- 1 large bay leaf
- 2½ cups beef stock, low sodium
- 1½ cups gruyere cheese, freshly grated
- ½ cup parmesan cheese, freshly grated
Instructions
- Over medium heat, add the olive oil and butter. Once butter melts, add the onions and stir every few minutes. Do not rush this process, caramelizing onions takes 45-60 minutes. As you cook the onions, take care to not let the mixture brown too quickly, rather it should slowly brown over time. If the mixture dries out, add 1½ teaspoons of water at a time and stir. About 40 minutes into cooking the onions, bring a medium pot of salted water to a boil.
- Once onions are deep brown in color, stir in the thyme and garlic. Cook for two minutes or until fragrant.
- Stir in the white wine and cook until the liquid reduces by about half, 3-4 minutes.
- Stir in flour and cook until the mixture slightly thickens, 1-2 minutes, then add dijon and worcestershire sauce and stir until dijon blends with the onion mixture.
- Add beef stock and bay leaf. Scrape the brown bits from the bottom of the skillet. Bring the mixture to a boil. Lower to a simmer and cook until the liquid slightly reduces, about 6-7 minutes. Season caramelized onion mixture to taste with kosher salt and freshly cracked black pepper. Proceed to next step while waiting for sauce to thicken.
- While you wait, add gnocchi to boiling water. Once gnocchi float to the top, drain well and transfer to the sauce mixture. Stir to combine.
- Top with grated parmesan first, then gruyère. Transfer to an oven and broil for 3-5 minutes or until cheese is fully melted.
- Garnish with thyme and serve immediately with crusty bread, mashed potatoes and/or salad. Enjoy!
