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  • Makes 6 cups + ½ cup pickled shallots
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This fantastic fusion recipe combines two beloved dishes into one drool-worthy meal everyone will adore. Pillowy gnocchi, a delicate dumpling-style pasta that hails from Italy, adds heft to traditional French onion soup, which also features sweet caramelized onions and aromatic thyme. The tender gnocchi soak up a rich Worcestershire-infused broth until they melt in your mouth like savory clouds. The soup is baked in the oven to allow the flavors to meld together, and a tangy topping of pickled shallots adds brightness. Serve this umami-rich soup with a side of whole wheat bread for the ultimate vegan comfort food experience. 

For more inspiration, check out these tasty ideas:

By Ellen Boeke,


  • 3 large sweet onions, thinly sliced (6 cups)
  • 3 cups low-sodium vegetable broth
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons vegan Worcestershire sauce
  • 12 oz. whole wheat gnocchi, such as Nocca brand
  • 1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups)
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon freshly ground black pepper
  • 4 shallots, thinly sliced
  • ⅓ cup apple cider vinegar
  • 2 teaspoons pure cane sugar
  • 4 1-oz. slices whole grain artisan bread, toasted


  • For quick-pickled shallots, place sliced shallots in a small saucepan with apple cider vinegar and cane sugar. Bring to boiling, stirring to dissolve sugar; remove from heat. Let stand at least 15 minutes, stirring occasionally. Drain and set aside.
  • Preheat oven to 350°F. Heat an extra large oven-going skillet over medium. Add onions, cover, and reduce heat to medium-low. Cook 18 minutes or until very tender, stirring occasionally. Uncover, increase heat to medium-high, and cook 10 minutes or until golden brown, stirring occasionally. When golden, add ¼ cup of the broth, the garlic, and Worcestershire sauce; cook 2 minutes, stirring to scrape up any browned bits from bottom of skillet.
  • Stir the remaining broth, the gnocchi, beans, thyme, and pepper into the skillet. Bring to boiling, stirring occasionally. Place skillet in oven and bake 10 minutes or until gnocchi is tender and sauce is slightly thickened. Top with Quick-Pickled Shallots and serve with toasted bread.

Comments (5)

(5 from 2 votes)

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cynthia anderson

Mine came out like a casserole but still good I added spinach to the dish .


It's been a while since I've made a new FOK recipe 'cause my recipe book is stacked already from old loves, but this is easily one of my favorite soups I've made. I didn't change a thing, other than cooking times to adjust to my hot stove, and it was perfect. My husband adores it, too. Such a satisfying meal! We've already added it to the recipe rotation.


What about all the gluten. Wholewheat is still gluten and I keep reading that it is not good for you and should not be part of a healthy diet.

Brenda Parulski

Susan, what’s wrong with gluten?

Kerry R

This was delicious! I used fine ground pepper and it was a little spicy. also used potato Gnocchi as I could not find whole wheat. The onions were cooked perfectly!

About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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