# Components:
→ 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 salt
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 (1 lb) 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 - Heat a large heavy‑bottomed pot or Dutch oven over medium heat. Add butter and olive oil until the butter foams, then add the thinly sliced onions and sauté, stirring frequently, for about 10 minutes to begin softening.
02 - Sprinkle the onions with sugar, salt and pepper. Reduce heat to medium‑low and continue to cook, stirring often, until the onions are deeply golden and caramelized, about 20–25 minutes.
03 - Add the minced garlic and dried thyme to the caramelized onions and cook for 1 minute until fragrant.
04 - Pour in the dry white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, approximately 2 minutes.
05 - Add the broth and bay leaf, bring to a gentle simmer, cover loosely and cook for 10 minutes to marry flavors. Remove and discard the bay leaf and taste, adjusting seasoning as needed.
06 - While the broth simmers, preheat the oven broiler. Arrange baguette rounds on a baking sheet, brush both sides lightly with olive oil, and broil 1–2 minutes per side until golden and crisp. Remove and set aside.
07 - Bring a medium pot of generously salted water to a boil. Add the gnocchi and cook according to package instructions, usually 2–3 minutes, until the gnocchi float. Drain and transfer to a bowl.
08 - Add the cooked gnocchi to the simmering onion broth and heat through for 2–3 minutes so the gnocchi absorb some of the broth.
09 - Ladle the gnocchi and onion broth into oven‑safe bowls. Top each portion with two or three toasted baguette rounds and divide the Gruyère and Parmesan evenly over the bread and broth.
10 - Place the filled bowls on a baking sheet and broil 2–4 minutes, watching closely, until the cheese is melted, bubbly and golden brown.
11 - Remove from the oven, garnish with chopped parsley if desired, and serve immediately while hot.
