French Onion Butternut Squash Soup With Gruyère Food

BUTTERNUT SQUASH SOUP

Steps:

• Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic until soft and translucent.
• Step 2 - Add the butternut squash cubes, stir and cook for 2 more minutes. Add the stock, which should cover the butternut squash cubes entirely. Bring to a simmer and cook for 20-25 minutes until the butternut is fork-tender. Remove from the heat.
• Step 3 - Remove about 2 cups of the stock and set aside. Blend the soup (with a hand blender or in a processor) until smooth. Add some of the reserved stock to reach desired consistency (I often add back about 1 cup, but you can more/less depending on how thick you like your soup). Season with nutmeg, black pepper and salt (optional), to taste.
• For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or a dollop of heavy cream or crème fraiche.

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

FRENCH ONION SOUP

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Stir in the onions, butter, thyme and bay leaves. Cook, adding some water and scraping up any brown bits from the bottom of the pot occasionally, until the onions are deep golden brown, about 45 minutes.
• Stir the flour into the onions and then add the beef stock, wine and some salt, and simmer for 30 minutes. Discard the bay leaves.
• While the soup cooks, slice a few inches from the tops of the boules and pull out the bread inside, leaving a 1-inch thick crust. Reserve the insides for serving with the soup.
• Preheat the broiler. Put the bread bowls on a baking sheet. Ladle the soup into the bread bowls. Divide the Gruyere among the bowls and broil until the cheese is melted and bubbly, 2 to 3 minutes. Transfer the soup bowls to plates and serve hot with the reserved bread, for dipping in the soup.
• Preheat the oven to 450 degrees F. Put enough olive oil in a heavy-bottomed roasting pan to coat the bottom, then add the beef bones. Roast until browned, turning occasionally, 35 to 40 minutes.
• Put the carrots, celery, onions, bay leaves, garlic and peppercorns in a large stock pot . Add the beef bones, making sure to scrape off and add any brown bits from the roasting pan. Add 8 cups water and bring to a boil over medium-high heat, skimming any scum on the surface. Lower the heat and simmer, skimming every hour or so, for 4 1/2 hours.
• Strain the stock through a fine strainer into a metal container. Set the container in an ice bath to cool. If not using right away, refrigerate in an airtight container for up to 1 week, or freeze for 4 months.

FRENCH ONION SOUP

Steps:

• In large soup pot, melt the butter with the oil. Add the onions and cook until translucent. Add sugar and flour, cook for 1 minute. Add beef broth, water, salt and pepper. Simmer for 30 minutes. Stir in wines, simmer for 2 hours.
• Preheat broiler To Serve: Pour into onion soup crocks. Place a piece of French bread on top. Cover bread with choice of cheese. Place in oven and broil until cheese is melted and bubbly.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of an

FRENCH ONION SOUP

Steps:

• In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

WINTER SQUASH SOUP WITH GRUYERE CROUTONS

Steps:

• For soup:.
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.).
• For croutons:.
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

FRENCH ONION BUTTERNUT SQUASH SOUP WITH GRUYÈRE

Steps:

• 1.In a large, heavy-bottomed saucepan melt the butter over medium heat. Add onions, garlic, bay leaf, thyme and a pinch or two of brown sugar. 2.Cook the onions 25-35 minutes, stirring every few minutes until the onions are soft and caramelized. The onions should turn a deep brown color - if they begin to get burnt spots on them turn the heat down a little. 3.Remove the bay leaf and thyme sprigs. Stir in the squash and broth. Cook on medium-low an additional 15 - 20 minutes, stirring often and seasoning with salt and pepper to taste. 4.Preheat the broiler and place 4 oven-proof bowls or crocks onto a baking sheet. Ladle soup into each bowl and sprinkle the tops of each one with 1/2 - 3/4 cup of cheese. 5.Place under broiler until cheese is completely melted with bubbly, brown spots. Serve immediately with crusty bread if desired.