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Ingredientes
- 2 Tbsp. butter
- 4 x onions, thinly sliced
- 1 Tbsp. all-purpose flour
- 1 Tbsp. dry thyme
- 1/2 tsp pepper
- 1 pch grated nutmeg
- 5 c. beef stock
- 1 c. apple cider
- 2 tsp cider vinegar
- 3 c. cubed butternut squash
- 12 x slices (3/4 inch thick) baguette (French stick)
- 2 c. shredded aged Gouda or possibly Gruyere cheese
Direcciones
- In large saucepan, heat butter over medium-low heat; cook onions, stirring often, till proportionately golden brown, about 20 min.
- 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 min.
- Stir in butternut squash; cover and simmer till squash is very tender, about 12 min. (Make-ahead: Let cold for 30 min. Chill, uncovered, in airtight container till cool. Cover and chill for up to 1 day.)
- Ladle into 6 ovenproof French onion soup bowls or possibly heatproof bowls; top each with 2 baguette slices, then cheese. Bake on rimmed baking sheet in 400 F oven till cheese is bubbly and lightly browned, about 18 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 6 servings | |
| Calories 409 | |
| Calories from Fat 232 | 57% |
| Total Fat 26.34g | 33% |
| Saturated Fat 16.77g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 1332mg | 56% |
| Potassium 558mg | 16% |
| Total Carbs 20.95g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 9.84g | 7% |
| Protein 23.54g | 38% |
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