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Squash and Onion Soup Gratinee

Food Network Canada
YIELDS
6 servings
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Ingredients

2
Tbsp butter
4
onions, thinly sliced
1
Tbsp all-purpose flour
1
Tbsp dried thyme
½
tsp pepper
pinch grated nutmeg
5
cup beef stock
1
cup apple cider
2
tsp cider vinegar
3
cup cubed butternut squash
12
slices (¾ inch thick) baguette (French stick)
2
cup shredded aged Gouda or Gruyère cheese
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Directions

Step 1

In large saucepan, melt butter over medium-low heat; cook onions, stirring often, until evenly golden, about 20 minutes.

Step 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.

Step 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.)

Step 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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