# 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
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
16 - 1/2 cup grated Parmesan
17 - Fresh parsley, chopped (optional, for garnish)
# How to Make It:
01 - In a large heavy-bottomed pot or Dutch oven over medium heat, melt the butter with the olive oil. Add the sliced onions and cook, stirring frequently, until softened and beginning to color, about 10 minutes.
02 - Sprinkle the onions with the sugar, salt and black pepper. Continue to cook, stirring often and scraping the bottom to prevent sticking, until the onions are deeply golden and caramelized, about 20 to 25 minutes.
03 - Stir in the minced garlic and dried thyme and cook for 1 minute, until fragrant.
04 - Pour in the white wine and use a wooden spoon to scrape up any browned bits from the pot. Simmer until the wine has reduced slightly, about 2 minutes.
05 - Stir in the broth and add the bay leaf. Bring to a gentle simmer, cover loosely and cook for 10 minutes. Remove the bay leaf and taste, adjusting seasoning as needed.
06 - While the broth simmers, preheat the oven broiler. Arrange the baguette slices on a baking sheet, brush both sides lightly with olive oil and toast under the broiler 1 to 2 minutes per side until golden and crisp.
07 - Bring a medium pot of well-salted water to a boil. Add the gnocchi and cook according to package directions, typically 2 to 3 minutes, until they float. Drain and set aside.
08 - Add the cooked gnocchi to the simmering broth and heat through for 2 to 3 minutes so the gnocchi absorb flavor and are heated evenly.
09 - Ladle the soup and gnocchi into oven-safe bowls. Top each portion with two toasted baguette slices and divide the Gruyère and Parmesan evenly over the bread and soup.
10 - Place the filled bowls on a baking sheet and broil until the cheese is bubbly and golden, about 2 to 4 minutes—watch closely to prevent burning.
11 - Remove from the oven, scatter chopped parsley over each serving if using, and serve immediately while hot.
