This is heaven in a bowl. It reminds me of a Philly cheesesteak-meets-Parisian café delicacy. I highly recommend a batch on a cold night! Especially when paired with a glass of Bennett Lane white feasting wine, you’ll be transported to a cozy, classic bistro — light some candles and your mood will be set.
You can enjoy a video tutorial step-by-step here!
6 tablespoons salted butter
4 medium yellow onions, thinly sliced
1 1/4 cups Bennett Lane Winery white wine
3 cloves garlic minced or grated
1 tablespoon fresh thyme leaves, plus extra to garnish
1 tablespoon chopped fresh sage
1 teaspoon brown sugar
8 cups low sodium beef broth
2 teaspoons Worcestershire sauce (or soy sauce)
2 bay leaves
kosher salt and black pepper
1 pound @homeplacepastures beef tenderloin or stew meat, cubed
1 tablespoon olive oil
1 tablespoon arrowroot starch or flour
16 ounces gnocchi
2 cups Gruyère, grated
Melt together the butter, onions, and sugar in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Slowly add 3/4 cup of the Bennett Lane wine, 1/4 cup at a time, and continue to cook another 10 minutes until the onions are deeply caramelized.
Add the garlic, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer for 10 minutes.
While soup simmers, toss beef in arrowroot starch or flour with a pinch of salt and pepper. Sear in an even layer in a saucepan over medium-high heat until browned, flipping after 2 minutes. Transfer beef to soup. Add gnocchi into soup and stir, cooking for 5 more minutes. Ladle into soup bowls and top with Gruyère and fresh thyme. If desired, place under the broiler until cheese is bubbly.
