French onion soup gets not one, but two special twists in this recipe with the addition of roasted butternut squash and beer instead of red wine (and of course lots of stringy, Swiss Gruyere cheese broiled on top).
I love the way the rich, sweet flavor of the caramelized onions and the roasty brown ale pair with the mildly sweet butternut squash and the way their sweet and savory notes play off each other. The best part is poking your spoon through the molten layer of Swiss cheese to the thick soup below and breaking off the crackly pieces of cheese that melt down the sides of the bowl.
For this recipe, you will need:
4 tablespoons...
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