onions, thinly sliced
Tbsp all-purpose flour
Tbsp dried thyme
pinch grated nutmeg
cup beef stock
cup apple cider
tsp cider vinegar
cup cubed butternut squash
slices (¾ inch thick) baguette (French stick)
cup shredded aged Gouda or Gruyère cheese
In large saucepan, melt butter over medium-low heat; cook onions, stirring often, until evenly golden, about 20 minutes.
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.
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.)
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.