Description

A comforting skillet dish that combines caramelized onions, potato gnocchi, beef broth, and Gruyère cheese for a creamy, French onion soup–inspired meal.

Ingredients

3 tbsp butter
2 large sweet (Vidalia or yellow) onions, diced or thinly sliced (~2 cups)
1 tbsp flour
2 cups beef broth
1 tsp Worcestershire sauce
1 bay leaf
½ cup heavy cream
2½–3 oz grated Gruyère cheese
½ cup panko or textured breadcrumbs
1 tsp olive oil
1 lb potato gnocchi
1 tsp fresh thyme

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Instructions

Make crispy breadcrumbs: heat olive oil in pan over medium‑low heat, add breadcrumbs, toast until golden, set aside.
Melt butter in a wide pot over low‑medium heat. Add onions and pinch of salt; cook, stirring every 8–10 minutes, for 35–40 minutes until jammy and dark brown. Add thyme about 5 minutes before onions finish.
Stir in flour, cook 1–2 minutes. Deglaze with beef broth, add Worcestershire sauce and bay leaf.
Cover and simmer 10 minutes, stirring occasionally.
Meanwhile, cook gnocchi per package in salted water; drain.
Stir heavy cream into sauce and cook 2–3 minutes. Turn off heat, remove bay leaf, stir in grated Gruyère until melted.
Add cooked gnocchi to sauce and mix gently.
Serve gnocchi topped with crispy breadcrumbs and extra thyme.

Notes

Caramelizing onions is key—don’t rush; low heat for 35–40 minutes yields best flavor.
Substitute Swiss or mild Gouda if Gruyère is unavailable.
Make it vegetarian: swap beef broth for veggie stock.
Leftovers keep 2–3 days refrigerated and reheat well.