French Onion Soup Baked in a Pumpkin

A Classic French Onion Soup Baked in a Pumpkin and topped with toasted bread and melted cheese! This easy soup recipe is so comforting and delicious.

Table of Contents

• French Onion Soup Baked in a Pumpkin
• How to Make French Onion Soup Baked in a Pumpkin
• French Onion Soup Baked in a Pumpkin

French Onion Soup Baked in a Pumpkin

Today is the monthly Recipe Roundup I do with a much of my blog friends and this month the topic is Pumpkin Recipes. Now, don’t get me wrong I love pumpkin as much as the next person. But I have noticed that alot of the recipes are sweet treats not savory and satistifying. So when I found out the post was on pumpkin I was determined to make a savory dish.

While we were in Mexico, Mike and I went to this amazing French restaurant at the all inclusive place we were staying at. All of the food was absolutely divine. But one of my favorite dishes there was this French Onion Soup they made. It came out of the oven piping hot, cheese perfectly broiled and crusted on the bowl, rich beef broth, and sweet caramelized onions. {okay, and mouth is watering just thinking about this again}

This French Onion Soup recipe was actually given to me by my mom, who is in Le Cordon Bleu school, so you know it has to be good. I decided to throw a little spin on it and put it in a pumpkin and bake it, hoping that some of the pumpkininess would soak into the soup. As delicious as the soup was, I couldn’t really taste the pumpkin. But hey, at least it looks cool and you can say you baked the soup in a pumpkin. I mean who can say that!

How to Make French Onion Soup Baked in a Pumpkin

To get started, carve top and clean out 1 medium size pumpkin. Place pumpkin on a baking sheet. Keep the pumpkin top to use as a lid in the oven.

Next, slice 4 large sweet onions and mince 2 cloves of garlic. Heat a large dutch oven or stock pot to medium heat. Melt 2 tablespoons of butter in pot.

Add onions to the pot and lightly season with salt. Stir onions occasionally. Once onions are translucent {about 10-15 minutes} add 2 minced garlic cloves and 1 sprig of fresh thyme.

Turn the heat up to medium high and gently start to caramelize the onions. {about 25-30minutes} Continue to stir occasionally so as not to burn the onions. Once the onions start to have some color {a light brown tint} add 2 Tablespoons of sherry cooking wine to deglaze the pan. {aka get all the good stuff off the pan} Below is a picture of what the onions should look like along with way.

Continue to cook and stir the onions until the alcohol in the wine is gone and liquid is evaporated. {about 10 minutes} Next add 3 cups of low sodium beef broth and 2 cups of chicken broth.  Season with salt and pepper to taste.

Pour soup in cleaned out pumpkin. Put pumpkin cover on top of pumpkin and put in oven at 350º for 1 hour. Remove from oven and let sit for 5 minutes. Scoop soup into bowls. Top each soup bowl with toasted baguette slices and cheese {gruyere, havarati, swiss}. Place soup bowls under broiler until cheese is melted, about 2-3 minutes. Serve.

{Recipe slightly adapted from Le Cordon Bleu}

French Onion Soup Baked in a Pumpkin

• Author: Krista
• Prep Time: 15 mins
• Cook Time: 2 hours
• Total Time: 2 hours 15 mins
• Yield: 6-8 servings 1x
• Category: Appetizer
• Method: Stove
• Cuisine: French

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Description

A Classic French Onion Soup Baked in a Pumpkin and topped with toasted bread and melted cheese! This easy soup recipe is so comforting and delicious.

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Ingredients

• 1 medium size pumpkin, cleaned out
• 4 large sweet onions, sliced
• 2 cloves of garlic, minced
• 1 sprig of thyme
• salt & pepper
• 2 tablespoons of sherry cooking wine
• 3 cups of beef broth
• 2 cups of chicken broth
• french bread, sliced and toasted
• cheese {havarti, gruyere, or swiss}

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Instructions

1. Carve top and clean out 1 medium size pumpkin. Place pumpkin on a baking sheet. Keep the pumpkin top to use as a lid in the oven.
2. Heat a large dutch oven or stock pot to medium heat.
3. Melt butter in pot.
4. Add onions to the pot and lightly season with salt. Stir onions occasionally.
5. Once onions are translucent {about 10-15 minutes} add minced garlic cloves and sprig of fresh thyme.
6. Turn the heat up to medium high and gently start to caramelize the onions. {about 25-30minutes}
7. Continue to stir occasionally so as not to burn the onions. Once the onions start to have some color {a light brown tint} add sherry cooking wine to deglaze the pan. {aka get all the good stuff off the pan}
8. Continue to cook and stir the onions until the alcohol in the wine is gone and liquid is evaporated {about 10 minutes}
9. Next add low sodium beef broth and chicken broth. Season with salt and pepper to taste.
10. Pour soup in cleaned out pumpkin.
11. Put pumpkin cover on top of pumpkin and put in oven at 350º for 1 hour.
12. Remove from oven and let sit for 5 minutes.
13. Scoop soup into bowls.
14. Top each soup bowl with toasted baguette slices and cheese {gruyere, havarati, swiss}.
15. Place soup bowls under broiler until cheese is melted, about 2-3 minutes. Serve.

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Notes

{Recipe slightly adapted from Le Cordon Bleu}

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