My husband and I have been craving French Onion Soup. It’s one of our go-to side orders at a restaurant. There’s just something about perfectly caramelized onions bathed in a salty, savory and thyme-y broth and then topped with an extra crispy crouton and gooey cheese than brings our hearts happiness. And in case you’re wondering, the answer is an obvious YES. I am that person scraping the outside of that super hot cauldron trying to get every last bit of the crispy brown cheese that overflowed whilst under the broiler. I mean, you can’t waste it!
Since we haven’t been out to eat in some time, I wanted to bring back that good ol’ feeling. French Onion soup is super easy to make, but if you don’t have a favorite recipe, you can follow this one from Gimmie Some Oven.
We had quite a bit left so I ended up making French Onion Gnocchi, which was equally soul soothing and very easy to make. All I did was add the gnocchi to the the onion soup, added some left over mashed potatoes for a more hearty meal, added some spices and viola!
Yummy – In – My – Tummy
- 1 package of Private Selection Gnocchi
- 1/2 Cup Mashed Potatoes (optional)
- 1/2 tsp Ground Thyme or 2 springs of fresh
- 1/2 tsp. Dried Basil
- 1/2 tsp. Ground Nutmeg
- 1/4 tsp. Ground Cayenne Red Pepper
- 1/2 Cup Panko
- 1/2 Cup Shredded Parmesan
- Preheat oven to broil (500 degrees)
- Bring soup to a low boil. I had around 4 cups of onion soup left and it fit perfectly in a ten inch skillet pan. If you have less soup, just add some water to get to that ratio.
- Mix in basil, thyme, nutmeg, cayenne and gnocchi. The gnocchi will need to cook for 3 minutes per packaging instructions.
- Mix in potatoes (optional)
- Mix the panko and parmesan cheese and sprinkle on top of gnocchi.
- Pop that pan in the broiler until nice and golden brown