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Ingredients
- * 2 tablespoons butter
- * 4 onions, thinly sliced
- * 1 tablespoon all-purpose flour
- * 1 tablespoon dried thyme
- * 1/2 teaspoon pepper
- * pinch grated nutmeg
- * 5 cups beef stock
- * 1 cup apple cider
- * 2 teaspoons cider vinegar
- * 3 cups cubed butternut squash
- * 12 slices (3/4 inch thick) baguette (French stick)
- * 2 cups shredded aged Gouda or Gruyère cheese
Details
Servings 6
Preparation time 50mins
Cooking time 68mins
Preparation
Step 1
1. In large saucepan, melt butter over medium-low heat; cook onions, stirring often, until evenly golden, about 20 minutes.
2. Stir in flour, thyme, pepper and nutmeg; cook, stirring, for 1 minute. Stir in stock, cider and vinegar; bring to boil. Reduce heat, cover and simmer for 20 minutes.
3. Stir in butternut squash; cover and simmer until squash is very tender, about 12 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day.)
4. Ladle into 6 ovenproof French onion soup bowls or heatproof bowls; top each with 2 baguette slices, then cheese. Bake on rimmed baking sheet in 400°F oven until cheese is bubbly and lightly browned, about 18 minutes.
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