Preheat your oven to 400°F (200°C). In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the thinly sliced sweet onion and cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 20 minutes. Taking your time here will really develop that classic French onion flavor.

Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Stir in the beef broth and fresh minced thyme, then bring the mixture to a gentle simmer. This will infuse the onions with even more savory flavor.

Add the gnocchi to the simmering onion and broth mixture. Cook, stirring occasionally, until the gnocchi is tender and the sauce has thickened and reduced, about 5-10 minutes.

Season the gnocchi mixture with salt and freshly ground pepper to taste. Transfer everything into a medium greased baking dish and sprinkle evenly with the shredded cheese. Bake for 20-25 minutes at 400°F until the cheese is bubbly and lightly browned. I like to use Gruyere for deeper flavor, but Swiss works well too.

Serve the bubbling hot gnocchi bake straight from the oven with slices of French bread for dipping. Enjoy! For an extra touch, you could lightly toast the French bread before serving for more crunch.