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Prep time
15 minutes
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Cook time
1 hour
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Serves
4
Author Notes
I often crave comfort food but am always looking for ways to make recipes more healthful. This riff on French Onion gets a boost in texture and fibre with the addition of roasted spaghetti squash. I often use Swiss cheese, but this is also very nice made with any local semi-soft washed rind cheese (Oka I'm looking at you!) —AniaSweets
Ingredients
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1
Small Spaghetti Squash
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1 pound
sliced Sweet Vidalia Onions
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4 tablespoons
Olive Oil
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1
Bay Leaf
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1 sprig
Fresh Thyme
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2
Fresh Sage leaves
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1 1/2 cups
Red Wine (Merlot works well)
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5 cups
Beef or Chicken broth
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4
Thick slices lightly toasted rye bread
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4 cups
Grated Gruyère (or sliced Oka Cheese)
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1
clove of minced garlic
Directions
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Pre-heat the oven to 350F.
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Cut squash in half and remove seeds. Rub with 1 Tbs olive oil and the garlic. Season with salt and pepper.
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Place flesh side up on a baking dish and roast on bottom rack for 40 min, or until tender.
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Meanwhile heat the remaining 3 Tbs olive oil over med-low heat. Add the onions, bay leaf, thyme and sage. Season liberally with salt and allow to gently caramelize, stirring every so-often. About 30 to 45 min.
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Bring the heat to medium and add the wine. Allow to reduce for about 10 min.
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When the squash is tender, shred the squash with a fork and add to the onion wine mixture. Add the stock and simmer another 10 min. Taste and adjust seasoning.
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Top the slices of bread with the grated cheese. Broil until melted and golden about 5 min.
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Discard the bay leaf before serving. Top each bowl with a piece of bread and enjoy :)
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