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French Onion Soup Baked in a Pumpkin #frenchonion #soup #recipes #pumpkin

French Onion Soup Baked in a Pumpkin

  • Author: Krista
  • prep_time Prep Time: 15 mins
  • cook_time Cook Time: 2 hours
  • total_time Total Time: 2 hours 15 mins
  • yield Yield: 6-8 servings 1x
  • category Category: Appetizer
  • method Method: Stove
  • cuisine 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.

Scale

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

  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.

Notes

{Recipe slightly adapted from Le Cordon Bleu}

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