French Onion & Butternut Squash Soup

• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 pounds yellow onions, cut in half lengthwise and thinly sliced
• Kosher salt and freshly ground pepper
• 4 cups butternut squash, diced
• 1 tablespoon unbleached all-purpose flour
• 1/2 cup dry sherry
• 4 cups Swanson Beef Stock
• 2 tsp. fresh chopped thyme
• 1/2 French baguette, sliced on a bias into 3/4-inch thick pieces
• 4 cups grated gruyere cheese

1. In a large heavy-bottomed pot, melt the butter and oil over medium. Add the onions and season with a pinch of salt. Cook, stirring frequently, until the onions are soft and golden, about 30 minutes.
2. Increase the heat to medium-high and add 1/4 cup of the stock and the butternut squash. Using a wooden spoon, scrape up brown bits from bottom of the pan and continue to cook, stirring frequently until the onions are deep golden, about 10 minutes more.
3. Sprinkle flour over onions and squash, and stir to coat. Pour sherry and stock into the pot and add thyme. Bring to a boil and reduce to a simmer. Cook, partially covered, until squash is tender, about 12 minutes. Season with salt and pepper.
4. Preheat the oven to broil with a rack in the top third. Arrange the bread on a rimmed baking sheet and broil until golden on both sides, about 1 to 2 minutes per side.
5. Line a rimmed baking sheet with foil and arrange four ovenproof bowls on the prepared baking sheet. Ladle the soup into the bowls and top each with 2 or 3 slices of toasted baguette and sprinkle with cheese. Broil until the cheese is melted and golden in spots, watching carefully as broilers vary in strength, about 5 minutes. Serve warm.

unsalted butter, extra virgin olive oil, yellow onions, kosher salt, butternut squash, flour, sherry, swanson, thyme, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/french-onion-and-butternut-squash-soup (may not work)