All the flavor of French onion soup in a cheesy gnocchi skillet—caramelized onions, melty Gruyère, and no need for extra dishes.

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

2 large yellow onions, thinly sliced (about 2 cups)

¼ cup red wine (or extra broth)

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

1½ cups beef broth (or vegetable broth for vegetarian version)

1 tablespoon Worcestershire sauce (or vegetarian alternative)

1 package (16 oz) potato gnocchi, uncooked

1½ cups shredded Gruyère cheese (or Swiss, Fontina, Monterey Jack)

Fresh parsley, for garnish

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In a large oven-safe skillet, heat olive oil and butter over medium heat until melted.

Add sliced onions and cook, stirring often, for 15–20 minutes until deeply caramelized.

Add red wine and simmer until evaporated.

Stir in salt, pepper, and garlic powder.

Pour in beef broth and Worcestershire sauce. Bring to a simmer.

Reduce heat to low and stir in uncooked gnocchi. Simmer for 3–5 minutes until tender.

Sprinkle cheese over the top.

Broil for 2–3 minutes until cheese is melted and lightly browned.

Remove from oven, garnish with parsley, and serve hot.

Cheese Substitutes: Use Swiss, Fontina, or Monterey Jack if Gruyère is unavailable.

No Oven-Safe Skillet? Transfer to a baking dish before broiling.

Make It Vegetarian: Use veggie broth and vegan Worcestershire sauce.

Add Herbs: A pinch of thyme or rosemary adds extra flavor.