# What You Need:
→ Onions & Base
01 - 4 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 3 cloves garlic, 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 whole bay leaf
→ Liquids
10 - 1/2 cup dry white wine (such as Sauvignon Blanc)
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 (Parmigiano-Reggiano)
17 - Fresh parsley, chopped (optional, for garnish)
# Directions:
01 - Heat a large heavy-bottomed pot or Dutch oven over medium heat; add butter and 1 tablespoon olive oil. Add the sliced onions and cook, stirring frequently, 10 minutes to soften.
02 - Sprinkle the onions with sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook, stirring often, 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, taking care not to burn the garlic.
04 - Pour in the 1/2 cup dry white wine, scraping any browned fond from the bottom of the pot; simmer until the wine has reduced slightly, about 2 minutes.
05 - Add the 6 cups of broth and the bay leaf, bring to a simmer, cover loosely and cook 10 minutes to meld flavors; remove bay leaf and taste for seasoning, adjusting salt and pepper as needed.
06 - While the broth simmers, preheat the oven broiler. Arrange the baguette slices on a baking sheet, brush both sides lightly with 1 tablespoon olive oil and broil 1 to 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 to 3 minutes) until they float; drain and set aside.
08 - Add the cooked gnocchi to the simmering onion broth and heat through for 2 to 3 minutes so the dumplings absorb flavor.
09 - Ladle the gnocchi and onion broth into oven-safe bowls, top each portion with toasted baguette slices and evenly distribute Gruyère and Parmesan over the bread and soup.
10 - Place the filled bowls on a baking sheet and broil 2 to 4 minutes, watching closely, until the cheese is bubbling and golden.
11 - Remove from the oven, garnish with chopped parsley if using, and serve immediately while hot.
