Loaded with prepared gnocchi, this soup is a fun twist on a French classic. Be patient when cooking the onions: the darker the color, the better the caramelization and flavor of the soup.
Recipe tags: onion base, easy difficulty, lunch, vegetarian, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | unsalted butter |
| 3 large | onions, sliced |
| ¼ tsp | granulated sugar |
| 1 tbsp | finely chopped fresh thyme |
| 2 tbsp | Better Than Bouillon® Sautéed Onion Base |
| ¾ cup | dry white wine |
| 6 cups | water |
| 1 lb | prepared gnocchi |
| 6 slices | artisanal bread |
| 3 cups | shredded Gruyere cheese |
Directions
In large saucepan set over medium heat, melt butter. Add onions. Cook, stirring often, for 10 minutes. Sprinkle with sugar. Reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until golden brown and caramelized. Stir in thyme and Sautéed Onion Base and cook for 1 minute.
Pour in wine; bring to a boil. Cook for 2 minutes. Pour in 6 cups water and bring back to a boil. Reduce heat to medium-low, and simmer for 10 to 15 minutes.
Preheat broiler.
Stir gnocchi into soup and cook for 3 to 5 minutes, according to package instructions, or until gnocchi are cooked through and tender.
Arrange 6 crocks on large baking sheet. Ladle soup evenly, about three-quarters full, into crocks. Top each with a slice of bread, then sprinkle evenly with Gruyère.
Broil for 2 to 3 minutes or until cheese is melted and bread edges are toasted.
Tips: Garnish soup with finely chopped fresh chives if desired. Substitute Gruyère cheese with Swiss cheese or a combination of mozzarella and Parmesan cheese if preferred.