# 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 - 2 tablespoons fresh parsley, chopped (optional)
# How-To Steps:
01 - Heat butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until butter melts and begins to foam.
02 - Add the sliced onions and cook, stirring frequently, for 10 minutes; sprinkle with sugar, salt and pepper and continue to cook, stirring often, until onions are deeply golden and caramelized, about 20–25 minutes total.
03 - Stir in the minced garlic and dried thyme and cook for 1 minute until fragrant, taking care not to brown the garlic.
04 - Pour in the white wine, scrape up browned bits from the bottom of the pot, and simmer for about 2 minutes until the wine has reduced slightly.
05 - Add the broth and bay leaf, bring to a gentle simmer, cover loosely and cook for 10 minutes to allow flavors to marry; remove the bay leaf and adjust seasoning to taste.
06 - While the broth simmers, arrange baguette slices on a baking sheet, brush both sides with olive oil and toast under the broiler for 1–2 minutes per side until golden and crisp.
07 - Bring a medium pot of salted water to a boil and cook the gnocchi according to package instructions (typically 2–3 minutes, until they float); drain and keep warm.
08 - Add the cooked gnocchi to the simmering broth and heat through for 2–3 minutes so the dumplings absorb some of the broth.
09 - Ladle the onion broth and gnocchi into oven-safe bowls, top each portion with toasted baguette rounds and distribute Gruyère and Parmesan evenly over the bread.
10 - Place the filled bowls on a baking sheet and broil 2–4 minutes, watching closely, until the cheese is bubbly and golden brown.
11 - Remove from the oven, garnish with chopped parsley if desired, and serve immediately while hot.
