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Squash and Onion Soup Gratinée

Source of Recipe


From "Everyday Favourites" by Elizabeth Baird






List of Ingredients



• 2 Tbsp butter
  
• 4 onions, thinly sliced
  
• 1 Tbsp all-purpose flour
  
• 1 tsp chopped fresh thyme (or 1/2 tsp dried)
  
• 1/2 tsp pepper
  
• Pinch grated nutmeg
  
• 5 cups beef stock
  
• 1 cup apple cider
  
• 2 tsp cider vinegar
  
• 3 cups cubed, peeled butternut squash
  
• 12 baguette slices (3/4-inch thick)
  
• 2 cups aged Gouda or Gruyère cheese
  






Instructions



1. In large saucepan, melt butter over medium-low heat; fry onions, stirring occasionally, until evenly golden, about 20 minutes.
   
   
2. Stir in flour, thyme, pepper and nutmeg; cook, stirring, for 1 minute. Add stock, apple cider and vinegar; bring to boil. Reduce heat; cover and simmer for 20 minutes. Add squash; cover and simmer until tender, about 12 minutes.
   
   
3. 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.
   
   Serves 6