French Onion Pumpkin Soup

This French onion-inspired soup from our partner Justin Chapple is packed with pumpkin (or squash) and kale for a heartier take on the classic recipe. But the main attraction is the cheesy bread topping broiled to melty, gooey perfection, and topped with savory fried sage leaves for crunch. To make the fried sage leaves, heat 1/4 inch of olive oil in a small skillet over medium heat until shimmering. Carefully add sage leaves and cook, stirring, until the sizzling subsides. Using a slotted spoon, transfer to paper towels to drain.

3 tablespoons butter

1/4 cup extra-virgin olive oil

2 1/2 pounds yellow onions, thinly sliced vertically

6 garlic cloves, sliced

Kosher salt

3/4 cup dry white wine

1 tablespoon chopped fresh thyme leaves, plus extra for garnish

1 tablespoon chopped fresh sage

1/2 teaspoon crushed red pepper, plus extra for garnish

6 cups beef, chicken, or vegetable stock

1 1/2 pounds Cinderella pumpkin or butternut squash, peeled and cut into 1-inch cubes

4 ounces torn kale leaves

Freshly ground black pepper

8 ounces baguette bread, cut into 1 1/2-inch pieces

8 ounces Gruyère cheese, shredded

Fried sage leaves

In a Dutch Oven set over medium heat, melt the butter in the olive oil. Add the onions, garlic, and a big pinch of salt. Cover and cook, stirring occasionally, until the onions are softened, about 15 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated and onions are deeply browned, about 35 minutes. Add tablespoons of water during cooking if the onions are too dry.

Add the wine and cook over medium heat, scraping up any brown bits, until evaporated, 2-3 minutes. Stir in the thyme, sage and crushed red pepper. Add the stock and squash and bring to a simmer. Cook, stirring occasionally, until the pumpkin just starts to soften, about 7 minutes. Add the kale, cover, and simmer until the pumpkin is tender but not falling apart, 7-10 minutes more. Remove from the heat and season the soup to taste with salt and pepper.

Position the oven rack so that the top of the Dutch Oven will be about 8 inches below the broiler when placed inside the oven. Preheat the oven to 425°F. Arrange the bread cubes evenly on top of the soup and sprinkle with the cheese. Bake until the cheese is just melted, about 5 minutes. Switch on the broiler and broil until the top is bubbling and brown, 2-3 minutes more. Garnish with additional thyme leaves, crushed red pepper and fried sage leaves.