Q1: What is the absolute, number one secret to truly deep, sweet, and flavorful caramelized onions?

The secret is time and patience . You must cook your onions low and slow over a medium-low heat. This gentle heat is the key that coaxes out the natural sugars in the onions and allows them to slowly caramelize, which is what creates that signature, deep, jammy, and incredibly sweet flavor. Rushing the process over a high heat will just burn the onions.

Q2: What is the best kind of cheese to use for French Onion Soup?

For the most authentic and delicious flavor, a classic, nutty, and slightly sweet Gruyère cheese is the number one choice. It has a wonderful, complex flavor and a superior melting quality that creates the most perfect, gooey, and beautifully browned cheese blanket.

Q3: Can I make this soup ahead of time?

Yes, this is a perfect make-ahead soup! You can prepare the entire soup base , with the caramelized onions and the broth, and store it in the refrigerator for up to 3 days. When you are ready to eat, you can simply reheat the soup, cook the fresh gnocchi in it, and then do the final, quick broiling step with the cheese.

Q4: Can I freeze this soup?

Yes, the soup base (without the gnocchi or the cheese topping) freezes beautifully! Let it cool completely, and then you can store it in a freezer-safe container for up to 3 months. When you are ready to eat, you can thaw the soup base, bring it to a simmer, and then cook your fresh gnocchi in it.

Gnocchi are a type of classic, Italian "dumpling." The most common variety, and the one that is perfect for this recipe, is a potato gnocchi , which is made from a simple dough of cooked, mashed potatoes and flour. They have a wonderfully soft, tender, and pillowy texture when they are cooked.

French Onion Gnocchi Soup (The Ultimate Comfort Food!)

A comforting and easy soup that combines the classic, rich flavors of French Onion Soup with soft, pillowy potato gnocchi. This one-pot recipe features thinly sliced onions that are slowly sautéed in butter until deeply sweet and caramelized. A savory beef broth is then added to the pot, and the gnocchi are cooked directly in the flavorful broth. The soup is served hot in bowls with a generous topping of shredded Gruyère cheese that melts into the rich broth.

Author: Evelyn

Ingredients

4 onions, thinly sliced
3 tbsp butter
4 cups beef broth
1 package (16 oz) gnocchi
1 cup shredded Gruyere cheese
Salt and pepper to taste

Instructions

In a large pot or Dutch oven, melt the butter over medium-low heat. Add the thinly sliced onions and a pinch of salt.
Cook slowly, stirring occasionally, for 20-30 minutes, until the onions are deeply caramelized, soft, and sweet.
Add the beef broth to the pot, scraping up any browned bits from the bottom. Bring the soup to a simmer.
Stir in the gnocchi and cook for about 3 minutes, or until they float to the surface and are tender.
Season the soup with salt and pepper to taste.
Ladle the hot soup into bowls and serve immediately, topped with a generous sprinkle of shredded Gruyere cheese.

Notes

The key to this soup’s deep, rich flavor is taking the time to properly caramelize the onions until they are soft and golden brown. This process should not be rushed.
Cooking the gnocchi directly in the broth is a quick and easy method that also helps to slightly thicken the soup.
For a more traditional presentation, you can ladle the soup into oven-safe bowls, top with a slice of toasted bread and the cheese, and place it under the broiler until the cheese is melted and bubbly.

Find it online: https://cookupjoy.com/french-onion-gnocchi-soup/