Today the temperature has dipped down to a balmy 15 degrees.  We have the water dripping in the faucets so that the pipes won’t burst and I have my heated blanket on high…it is still definitely winter!  When the weather is so cold outside that I cannot even think about leaving the house, I know it is time to make a steaming pot of soup.  In our house there are always a few staples that I keep well stocked: wine, onions, and cheese. I just so happened to have bought gnocchi from the local pasta shop so I started researching online what I could make for dinner.  I came across a recipe online for a French Onion soup that included Gnocchi and decided to try it out.  I have a really hard time following a recipe exactly and love to try adding a few of my own inspirations.  This recipe is definitely good for those cold nights where you just want to snuggle on the couch with a warm blanket, a bottle of wine and a good movie.

Ingredients

6 tbs. butter, cubed

4 sweet Vidalia onions, thinly sliced

4 cloves garlic, minced

2 tbs. brown sugar

1 tbs. aged balsamic vinegar

3 tbs. all-purpose flour

1 1/2 cups red wine

2 quarts beef broth, heated in a seperate pan while the onions caramelize

1 tbs Worcestershire sauce

2 leaves bay

3-4 fresh thyme sprigs plus more for serving

Kosher Salt and Pepper

16 ounces potato gnocchi

1 1/2 cups shredded Gruyère cheese

 

Recipe

One of the most important tools in making this dish is having a large enough dutch oven to be able to properly caramelize the onions and hold all the liquid for the soup.  Turn your burner onto medium/high heat and melt the butter in the pan.  Once the butter is melted add the sliced onion and start to caramelize the onions.  When the onions start to become translucent add the brown sugar and the garlic.  Once the onions have caramelized add the balsamic vinegar and the Worcestershire sauce.  Once the liquid has evaporated add the bay leaves and the thyme.  Saute the herbs for about 30 seconds.  Add the salt and pepper and then sprinkle in the flour.  Once the flour has been cooked add the heated beef broth and wine to the onions.  Bring the soup to a boil and then reduce the heat to a simmer and let cook uncovered for 20 minutes.  Add the gnocchi to the soup and cook for about 5 minutes or until the gnocchi float to the top.  As a side note, I was given these beautiful Le Creuset Mini Cocottes and decided to use them for service but you can use any oven proof bowl.  Ladle the soup into the mini cocottes/bowls and coat the top of the soup with the Gruyère cheese.  Put the cocottes/bowls under the broiler and cook until the cheese is melted and bubbly.

I served this dish with a glass of the wine that I cooked with. I hope you enjoy this dish as much as I did!