Pumpkin French Onion Soup
The Fall season means comforting soups and stews. This Pumpkin French Onion Soup recipe puts a little twist on the classic! Caramelized onions, pumpkin, puree, and beef broth topped with swiss cheese and your favorite bread. I keep this recipe super simple and it's perfect for the cooler weather!
Servings: 4
Calories: 309
Ingredients
- 3 Tablespoons unsalted butter
- 2 yellow onion, peeled and thinly sliced
- ½ teaspoon kosher salt
- 4 cups beef broth
- ½ cup pumpkin puree
- ½ teaspoon black pepper
- 4 slices your favorite bread (I use Sola bread for low carb) each cut in a circle
- 4 slices Swiss cheese, chopped
Instructions
- Melt the butter in a medium sized dutch oven over medium heat. Stir in the onions and ½ teaspoon kosher salt and cover with a lid. Let the onions cook for about 5 minutes to start to soften. Remove the lid and let the onions caramelize until golden brown, stirring occasionally. This will take 45-60 minutes.
- Once onions are caramelized, stir in the broth and pumpkin puree. Season with pepper and salt to taste. Bring to a boil for about 10 minutes.
- Set your broiler to high and arrange individual 8 ounce ramekins on a baking sheet. Using a ladle, spoon onion soup into ramekins evenly and cover top with bread slices. Place one slice of swiss cheese over each ramekin. Broil for a minute or two or until cheese is melted and browned. Serve.
Nutrition
Calories: 309 | Carbohydrates: 10g | Protein: 17g | Fat: 21g | Fiber: 6g