Gnocchi mit französischer Zwiebelsuppe

Zutaten

• 6 Tablespoons unsalted butter
• 4 yellow onions (large, thinly sliced)
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• 4 Cloves garlic (minced)
• 2 Teaspoons Dijon mustard
• 1 Teaspoon Worcestershire sauce
• 4 Sprigs fresh thyme
• 2 bay leaves
• 1/2 Cup dry white wine
• 2 1/2 Cups beef broth
• 35 Ounces gnocchi
• 1 1/2 Cups gruyere cheese (freshly shredded)
• 1/2 Cup parmesan cheese (freshly grated)
• 2 Tablespoons fresh parsley (chopped)
• 1 Loaf baguette (sliced)
• 2 Tablespoons olive oil

Zubereitung

1. 1

   caramelize: Melt the butter in a large skillet over a medium low heat and add the onions, salt, and black pepper. Stir occasionally and cook until caramelized - about 45 or 50 minutes.

2. 2

   Add the garlic and cook for another 5 minutes.

3. 3

   Stir in the mustard, Worcestershire sauce, thyme, and bay leaves.

4. 4

   deglaze: Next, add the wine and deglaze the pan, cooking for 5 minutes. Stir in the broth and bring to a simmer.

5. 5

   cook: Add the gnocchi and cook for 12 minutes or until the gnocchi is tender.

6. 6

   Heat the oven to 400°F.

7. 7

   bake: Lay the baguette slices on a pan, then drizzle with olive oil. Bake until browned, for about 5 minutes.

8. 8

   add: Top the gnocchi mixture with the gruyere and parmesan. Place the lid on the pan until the cheese has melted.

9. 9

   Sprinkle with chopped parsley and serve with the toasted baguette slices.