French Onion & Butternut Squash Soup

Name: French Onion & Butternut Squash Soup
Cook time: 45 minutes
Total time: 1 hour
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 2 pounds yellow onions, cut in half lengthwise and thinly sliced; Kosher salt and freshly ground pepper; 4 cups butternut squash, diced; 1 tablespoon unbleached all-purpose flour; 1/2 cup dry sherry; 4 cups Swanson Beef Stock; 2 tsp. fresh chopped thyme; 1/2 French baguette, sliced on a bias into 3/4-inch thick pieces; 4 cups grated gruyere cheese

By campbells

January 28, 2019

Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you’re hosting friends.

Recipe information

Total Time
1 hour

Ingredients

Soup

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 pounds yellow onions, cut in half lengthwise and thinly sliced

Kosher salt and freshly ground pepper

4 cups butternut squash, diced

1 tablespoon unbleached all-purpose flour

1/2 cup dry sherry

4 cups Swanson Beef Stock

2 tsp. fresh chopped thyme

Toppings

1/2 French baguette, sliced on a bias into 3/4-inch thick pieces

4 cups grated gruyere cheese

Preparation

Step 1
In a large heavy-bottomed pot, melt the butter and oil over medium. Add the onions and season with a pinch of salt. Cook, stirring frequently, until the onions are soft and golden, about 30 minutes.
Step 2
Increase the heat to medium-high and add ¼ cup of the stock and the butternut squash. Using a wooden spoon, scrape up brown bits from bottom of the pan and continue to cook, stirring frequently until the onions are deep golden, about 10 minutes more.
Step 3
Sprinkle flour over onions and squash, and stir to coat. Pour sherry and stock into the pot and add thyme. Bring to a boil and reduce to a simmer. Cook, partially covered, until squash is tender, about 12 minutes. Season with salt and pepper.
Step 4
Preheat the oven to broil with a rack in the top third. Arrange the bread on a rimmed baking sheet and broil until golden on both sides, about 1 to 2 minutes per side.
Step 5
Line a rimmed baking sheet with foil and arrange four ovenproof bowls on the prepared baking sheet. Ladle the soup into the bowls and top each with 2 or 3 slices of toasted baguette and sprinkle with cheese. Broil until the cheese is melted and golden in spots, watching carefully as broilers vary in strength, about 5 minutes. Serve warm.

TagsSoup Soup/Stew Sherry Alcohol Beverages Onion Root Vegetable Vegetable Butternut Squash Squash Gruyère Cheese Dairy Main Nut Free Simmer Epicurious

Recipe information

Ingredients

Soup

Toppings

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes