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.
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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