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.
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}
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French Onion Soup Baked in a Pumpkin
- 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
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.
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}
Instructions
- 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.
- Heat a large dutch oven or stock pot to medium heat.
- Melt 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 minced garlic cloves and 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 sherry cooking wine to deglaze the pan. {aka get all the good stuff off the pan}
- Continue to cook and stir the onions until the alcohol in the wine is gone and liquid is evaporated {about 10 minutes}
- Next add low sodium beef broth and 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.
Notes
{Recipe slightly adapted from Le Cordon Bleu}
Keywords: french onion soup recipe, french onion soup cheese, how to make french onion soup, homemade french onion soup, healthy soup, healthy soup recipe, healthy vegetable soup recipe, vegetable soup recipe, easy soup recipe
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30 comments on “French Onion Soup Baked in a Pumpkin”
Yummy.I will Try For sure.Very nice info using Onion
Thanks Vira, the trick to getting a good french onion soup is caramelized onion perfection. 🙂 Hope you like it!
How pretty and clever, Krista! Love this recipe! Pinned 🙂
Thanks Andi! The soup was soo good. I might be addicted, but I am also a sucker for caramelized onions. Thanks for the pin!
French Onion Soup is my ALL TIME FAV!! Would love to have you share this at our Super Saturday Link Party going on now!
Deb
Awesome! Its quickly becoming one of mine! 🙂 Thanks so much for the invite Debbie!
What a fun idea! I love French onion soup. A lot! 🙂
It was so much fun making and eating! 🙂 Hope you get a chance to make it Danelle!
Wow. That looks delicious. I’m craving french onion soup. The twist with the pumpkin sounds real good.
Oh… I was too Melanie. But I guess you knew that with the recipe huh? 🙂 The pumpkin was such a fun twist and fun to serve out of.
isn’t that fun!!! Yummy! I love pumpkin! Great work on the recipe for this month. All the ideas were so great. I just love pumpkin!! I would love for you to come check out my soup if you haven’t already :o) EMily@nap-timecreations
I did! It looked so good, haven’t seen a pumpkin soup that hasn’t been pureed before. Sounded good. Thanks for stopping by and showing some love Emily!
Looks sooooo yummy!! Thanks for sharing!
Thanks Cheryl! 🙂 Hope you enjoy and thanks for stopping by!
My kids would get a kick out of cooking in a pumpkin – gotta try!
Oh for sure.. I was even thinking about doing it with a stew or chili. So fun, and a good halloween night dinner before trick or treating! 🙂
These are beautiful! Would have never ever thought of this pairing, but I can imagine that I would love it.
Thanks Kim! They were so fun to make and super delicious!
Looks delicious!!
Thanks Sarah, it was! 🙂
Interesting… We love french onion soup. I’ll have to try this next time I have a hollowed out pumpkin.
haha. thanks Jessica. We love french onion soup too and it was so much fun to make it with a twist. 🙂 Can’t wait to see what you made this go around!
Hi Krista,
Just found your Twitter profile and visited your blog. Your first recipe itself has blown me away. I would never have thought of keeping a soup filled pumpkin inside an oven :).
thanks for sharing!
haha.. thanks so much Pragati! It was so much fun to make and nerve racking. I wasn’t sure if the soup would just leak out the bottom. But alas, it did not and was absolutely amazing! So glad you found me, welcome to JHE! 🙂
What a great idea! Even if you can’t taste the pumpkin, it is still such a cool cooking technique.
That’s what I thought, plus what a cool show stopper piece when you have friends over. 🙂 Thanks for the sweet comments Nora!
Looks absolutely amazing – we will definitely be making this one. Thanks so much for joining in.
Thanks Gina, was a blast to make and to EAT! hehe. 🙂 Even my little guy liked it, which was a shocker. {what 18 month old likes french onion soup} Thanks for letting me participate!
Krista, oh I LOVE this! What an amazing way to make french onion soup and it looks beyond incredible! Thank you so much for sharing your recipe! Totally pinning, of course (and buffering!) Have a happy Thursday! 🙂
Thanks Cindy! I was so much fun to make, minus the fact of waiting for the onions to caramelize. I am a woman who hates to wait for water to boil so this was torture! 🙂 But so worth the wait. Thanks for pinning and sharing through social media. Happy thursday to you too!