Fall

Quebecois Onion & Spaghetti Squash Soup

October  2, 2016
Photo by AniaSweets
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

  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 4
Ingredients
  • 1 Small Spaghetti Squash
  • 1 pound sliced Sweet Vidalia Onions
  • 4 tablespoons Olive Oil
  • 1 Bay Leaf
  • 1 sprig Fresh Thyme
  • 2 Fresh Sage leaves
  • 1 1/2 cups Red Wine (Merlot works well)
  • 5 cups Beef or Chicken broth
  • 4 Thick slices lightly toasted rye bread
  • 4 cups Grated Gruyère (or sliced Oka Cheese)
  • 1 clove of minced garlic
In This Recipe
Directions
  1. Pre-heat the oven to 350F.
  2. Cut squash in half and remove seeds. Rub with 1 Tbs olive oil and the garlic. Season with salt and pepper.
  3. Place flesh side up on a baking dish and roast on bottom rack for 40 min, or until tender.
  4. 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.
  5. Bring the heat to medium and add the wine. Allow to reduce for about 10 min.
  6. 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.
  7. Top the slices of bread with the grated cheese. Broil until melted and golden about 5 min.
  8. Discard the bay leaf before serving. Top each bowl with a piece of bread and enjoy :)

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