French onion soup gets a seasonal twist with roasted butternut squash and lots of stringy, Swiss Gruyere cheese broiled on top.
A cozy, heart-warming soup you’ll want to snuggle up with.
What makes french onion soup so special are the caramelized onions. Onions cooked a long time until they take on a rich, sweet flavor and a deep “caramel” color. I love them paired with mildly sweet butternut squash and the way their sweet and savory notes play off each other.
I omitted the red wine french onion soup traditionally has and used chicken broth not beef so as not to overwhelm the butternut. I think white wine would be better so feel free to add it in once the onions are caramelized and before adding the squash. About 1/2 cup.
Don’t even think about skimping on the cheese! The cheese is just as important as the onions. You want a nice thick layer on top. Let it get nice and brown and bubbly under the broiler. You’ll thank me later.
The best part is poking your spoon through the molten layer of Swiss cheese to the thick soup below and breaking off the crackly pieces of cheese that melt down the sides of the bowl.
Oops. . .that’s two best parts.