# What You’ll Need:
→ Onions & base
01 - 4 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 3 garlic cloves, minced
05 - 1 teaspoon granulated sugar
06 - 1/2 teaspoon fine salt, plus more to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
→ Liquids
10 - 1/2 cup dry white wine
11 - 6 cups low-sodium vegetable or beef broth
→ Gnocchi
12 - 16 ounces potato gnocchi (fresh or shelf-stable)
→ Topping
13 - 1 baguette, sliced into 1/2-inch rounds
14 - 1 tablespoon olive oil (for brushing bread)
15 - 1 1/2 cups grated Gruyère cheese
16 - 1/2 cup grated Parmesan cheese
17 - Fresh parsley, chopped (optional, for garnish)
# Directions:
01 - In a large heavy pot or Dutch oven, melt the butter with 1 tablespoon olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for 10 minutes until soft. Sprinkle with sugar, 1/2 teaspoon salt and black pepper, then continue to cook, stirring often, until deeply golden and caramelized, about 20–25 minutes total.
02 - Stir in the minced garlic and dried thyme and cook for 1 minute until fragrant, taking care not to brown the garlic.
03 - Pour in the dry white wine, scrape up the browned bits from the pot bottom with a wooden spoon, and simmer until the wine has reduced by roughly half, about 2 minutes.
04 - Add the broth and bay leaf, bring to a gentle simmer, cover loosely and cook for 10 minutes to meld flavors. Remove the bay leaf and adjust seasoning with salt and pepper to taste.
05 - While the broth simmers, preheat the oven broiler. Arrange the baguette slices on a baking sheet, brush both sides lightly with 1 tablespoon olive oil, and toast under the broiler 1–2 minutes per side until golden and crisp. Set aside.
06 - Bring a medium pot of generously salted water to a boil. Add the gnocchi and cook according to package directions, typically 2–3 minutes until they float. Drain carefully and hold briefly while finishing.
07 - Add the cooked gnocchi to the simmering broth and warm through for 2–3 minutes so the gnocchi absorb flavor and heat evenly.
08 - Ladle the onion broth with gnocchi into oven-safe bowls. Top each portion with 2–3 toasted baguette rounds and sprinkle an even layer of Gruyère and Parmesan over the bread.
09 - Place the bowls on a baking sheet and position under the broiler until the cheese is melted, bubbly and lightly golden, about 2–4 minutes. Watch closely to prevent burning.
10 - Remove from the oven, garnish with chopped parsley if desired, and serve immediately while hot.
