Quebecois Onion & Spaghetti Squash Soup

• 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 Clove of Garlic minced
• 1 1/2 cups Red Wine (Merlot works well)
• 5 cups Beef or Chicken broth
• 4 Thick slices crusty rye bread
• 4 cups Grated Gruyere (or French Comte)

1. Pre-heat the oven to 350.
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 30min.
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 :)

sweet vidalia onions, olive oil, bay leaf, thyme, clove of garlic, red wine, beef, crusty rye bread, gruyuere

Taken from food52.com/recipes/63641-quebecois-onion-spaghetti-squash-soup (may not work)