French Onion Gnocchi Soup

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. 2. Preheat oven to 350°F. For oil-free: Heat an extra large oven-going skillet over medium. Add onions, cover, and reduce heat to medium-low. (If using oil: In an extra-large skillet heat oil over medium, then 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. 3. 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.