Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
French Onion Butternut Squash Soup with Gruyere5 tablespoons butter3 large yellow onions, thinly sliced1 shallot, minced3 garlic cloves, minced1 bay leaf3 sprigs fresh thyme (or 1 teaspoon dried)Pinch of brown sugar3 cups oven roasted butternut squash2 cups beef broth3 cups Gruyere cheese, shreddedSalt and pepper to tasteIn a large saucepan, melt the butter over medium heat.  Add onions, garlic, shallot, bay leaf, thyme, and the brown sugar.Cook the onions 25-35 minutes, stirring every few minutes until the onions are soft and caramelized.  (Note: if the onions brown too quickly, turn down the heat.)Remove the bay leaf and thyme sprigs, then 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.Pour soup into a blender (in batches, if necessary) and puree until smooth.Preheat the broiler and place 4 ramekins onto a baking sheet.  Ladle soup into each ramekins and sprinkle with cheese.Place under broiler until the cheese is completely melted and bubbly. Serve immediately.Approximate Nutritional Values:  http://www.food.com/recipe/butternut-squash-baked-with-brown-onion-soup-and-butter-332971

French Onion Butternut Squash Soup with Gruyere


5 tablespoons butter
3 large yellow onions, thinly sliced
1 shallot, minced
3 garlic cloves, minced
1 bay leaf
3 sprigs fresh thyme (or 1 teaspoon dried)
Pinch of brown sugar
3 cups oven roasted butternut squash
2 cups beef broth
3 cups Gruyere cheese, shredded
Salt and pepper to taste



In a large saucepan, melt the butter over medium heat.  Add onions, garlic, shallot, bay leaf, thyme, and the brown sugar.

Cook the onions 25-35 minutes, stirring every few minutes until the onions are soft and caramelized.  (Note: if the onions brown too quickly, turn down the heat.)

Remove the bay leaf and thyme sprigs, then 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.

Pour soup into a blender (in batches, if necessary) and puree until smooth.

Preheat the broiler and place 4 ramekins onto a baking sheet.  Ladle soup into each ramekins and sprinkle with cheese.

Place under broiler until the cheese is completely melted and bubbly. Serve immediately.



Approximate Nutritional Values:  http://www.food.com/recipe/butternut-squash-baked-with-brown-onion-soup-and-butter-332971