# 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 cheese
16 - 1/2 cup grated Parmesan cheese
17 - Fresh parsley, chopped (optional, for garnish)
# How to Make It:
01 - Melt butter with 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring frequently, until softened, about 8–10 minutes.
02 - Sprinkle the onions with sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Continue to cook over medium-low heat, stirring regularly, until the onions are deeply golden and caramelized, about 20–25 minutes.
03 - Stir in the minced garlic and dried thyme and cook until fragrant, about 1 minute.
04 - Pour in the 1/2 cup dry white wine, scrape up any browned bits from the bottom of the pot, and simmer until the wine is slightly reduced, about 2 minutes.
05 - Add 6 cups low-sodium broth and the bay leaf. Bring to a gentle simmer, cover loosely, and cook 10 minutes to meld flavors. Remove the bay leaf and taste; adjust seasoning as needed.
06 - While the broth simmers, preheat the oven broiler. Arrange baguette slices on a baking sheet, brush both sides lightly with 1 tablespoon olive oil, and toast under the broiler 1–2 minutes per side until golden and crisp. Set aside.
07 - Bring a medium pot of salted water to a boil. Add the gnocchi and cook according to package directions, typically 2–3 minutes, until they float. Drain and transfer the gnocchi to a bowl.
08 - Stir the cooked gnocchi into the simmering onion broth and heat through for 2–3 minutes so the gnocchi absorb flavor.
09 - Ladle the gnocchi and onion broth into oven-safe bowls. Top each portion with toasted baguette slices and divide the Gruyère and Parmesan evenly over the bread and broth.
10 - Place the filled bowls on a baking tray and broil 2–4 minutes, watching closely, until the cheese is melted, bubbling and lightly golden.
11 - Remove from the oven, sprinkle with chopped parsley if using, and serve hot.
