Active Time

　　45 minutes

　　Total Time

　　1 hour

　　Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you’re hosting friends.

　　

Ingredients

Soup

3 tablespoons unsalted butter

　　1 tablespoon extra virgin olive oil

　　2 pounds yellow onions, cut in half lengthwise and thinly sliced

　　Kosher salt and freshly ground pepper

　　4 cups butternut squash, diced

　　1 tablespoon unbleached all-purpose flour

　　1/2 cup dry sherry

　　4 cups Swanson Beef Stock

　　2 tsp. fresh chopped thyme

　　

Toppings

1/2 French baguette, sliced on a bias into 3/4-inch thick pieces

　　4 cups grated gruyere cheese

　　

Step 1

In a large heavy-bottomed pot, melt the butter and oil over medium. Add the onions and season with a pinch of salt. Cook, stirring frequently, until the onions are soft and golden, about 30 minutes.

　　

Step 2

Increase the heat to medium-high and add ¼ cup of the stock and the butternut squash. Using a wooden spoon, scrape up brown bits from bottom of the pan and continue to cook, stirring frequently until the onions are deep golden, about 10 minutes more.

　　

Step 3

Sprinkle flour over onions and squash, and stir to coat. Pour sherry and stock into the pot and add thyme. Bring to a boil and reduce to a simmer. Cook, partially covered, until squash is tender, about 12 minutes. Season with salt and pepper.

　　

Step 4

Preheat the oven to broil with a rack in the top third. Arrange the bread on a rimmed baking sheet and broil until golden on both sides, about 1 to 2 minutes per side.

　　

Step 5

Line a rimmed baking sheet with foil and arrange four ovenproof bowls on the prepared baking sheet. Ladle the soup into the bowls and top each with 2 or 3 slices of toasted baguette and sprinkle with cheese. Broil until the cheese is melted and golden in spots, watching carefully as broilers vary in strength, about 5 minutes. Serve warm.