Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts

This Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts is one for the books. It’s full of all the fall flavors, easy enough to make on any night of the week (yes, even Halloween), healthy and did I mention tasty?

Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts is the perfect healthy, hearty weeknight fall meal.

It’s basically a seasonally appropriate version of my go-to Warming Minestrone Soup using all of the ingredients I crave this time of year (here’s looking at you butternut squash, kale, Brussels sprouts and sausage!) And why do I call it “stoup”? (I hear you asking…) Well, because it’s just a touch on the heartier side…almost a stew but not quite past the point of soup…and I feel like we’re all looking for something a little more hearty and belly-filling this time of year….am I right?

Soups and stews are one of my favorite dishes to make for the fall and winter for the same reasons salads are one of my favorite dishes to make for the spring and summer – it’s easy to pack in tons of nutrients from seasonal produce, and the recipes are also quite forgiving, so you can sub things in and out as you please based on your personal preferences or what’s caught your eye at the Farmers’ Market on any particular week.

A big pot of Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts is the perfect dinner to have linger on the stove on any busy night.

Yes, I love the butternut squash and kale and sausage in this dish, but I promise not to hate you if you want to swap in something equally delicious like fresh pumpkin, Swiss chard, beans, etc. The one thing I’m going to beg you to at least give a shot is these crispy Brussels sprouts as a topping because they are TO DIE FOR. I seriously love them so much. But you have to make them fresh, right before you’re ready to serve your “stoup,” or else they’ll get soggy. Trust me on this, crispy Brussels sprouts are about to change your life.

I mean, just the fact that this Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts is a healthy and hearty meal should be reason enough to serve it up tomorrow night before your little ghosts and goblins head out for a night of trick-or-treating, but I will also say that it’s a great meal to just set up on the stove top and let people help themselves as they see fit. Shoot, you could even invite over all your adult friends to sit and enjoy this deliciousness while all the little ones do their Halloween thing.

Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts is a hearty yet healthy weeknight meal that anyone will love.

Even if you don’t have any little ones doing any trick-or-treating this year, I’m going to just go ahead and guess that you yourself have been indulging just a leeeeetle bit on all the Halloween candy and other devilish treats that are making their appearance out there right now. And because I’m all about that balance, I’m prescribing this Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts as the perfect dinner to counteract your impending sugar coma.

Two delicious bowls of Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts ready to be devoured!

Here’s to a safe and happy Halloween and lots of delicious food in your immediate future!

Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This hearty yet healthy stew and soup hybrid is full of the tastiest fall produce like butternut squash, kale and a topping of crispy Brussels sprouts.

Course: Main Course, Soup
Cuisine: American
Keyword: butternut squash, fall, family-friendly, healthy, meal prep, soup, stew, weeknight
Servings: 4 servings
Author: CaliGirl Cooking
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 of a white onion, diced
  • 3 cloves garlic, minced
  • 1 stalk of celery, diced
  • 1 carrot, diced
  • 1/2 of a medium butternut squash, peeled, seeded and diced
  • 1 bay leaf
  • 4 cups chicken stock
  • Parmesan rind (optional)
  • 3 cups packed kale, destemmed and chopped
  • 1/2 cup white wine
  • 12 ounces precooked Italian chicken sausage (sweet or spicy), sliced
  • Salt and pepper to taste
  • 1/2 cup olive oil
  • 2 tablespoons bacon grease (or 2 additional tablespoons olive oil)
  • 2 cups thinly sliced Brussels sprouts (about 8 sprouts)
  1. Warm olive oil and butter in a large Dutch oven over medium heat. Once butter is melted, add onion and garlic and saute until translucent and fragrant, about 5 minutes. 

  2. Add celery, carrot and butternut squash and saute another 5 minutes. 

  3. Add bay leaf, chicken stock and Parmesan rind (if using) and bring to a low boil. 

  4. Stir in kale, white wine and sausage and let simmer until kale is wilted and sausage is heated through. Season with salt and pepper to taste and keep warm on low heat until ready to serve.

  5. Once your soup is prepared, make your crispy Brussels sprouts. Heat olive oil and bacon grease (if using) in a large, deep saute pan over high heat. Once oil is sizzling, drop in sliced Brussels sprouts. If the sprouts are going to be crowded in your pan if you use a whole batch, you can split them up into two batches. 

  6. Fry Brussels sprouts until they look frazzled with dark brown edges. Strain out of oil and place on a plate lined with a paper towel to drain and crisp up. 

  7. When you’re ready to eat, ladle the soup into bowls and top with Brussels sprouts.

Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts | CaliGirlCooking.com

Easy Indian-Style Yellow Curry (with Toppings!)

This Indian-style yellow curry is incredibly tasty and easy to whip up on any night of the week, plus it’s served with toppings galore!

Easy Indian-Style Yellow Curry is delicious when served with an assortment of toppings.

Today’s super-delicious recipe is brought to you by dear old Dad. I’m finally sharing his go-to curry recipe and I couldn’t be more excited. It’s not the typical Thai-style curry you order for takeout, instead it’s an Indian-Style Yellow Curry with an assortment of what we call in our household “da boys”…aka a bunch of tasty toppings that take a fairly simple, straightforward recipe completely over the top.

This Easy Indian-Style Yellow Curry is so easy, it’s almost comical how much flavor it has for so few ingredients involved. It’s totally achievable on any night of the week, and you can also easily control the spice so that even the pickiest of eaters in your household get excited about it.

Easy Indian-Style Yellow Curry (with Toppings!) is the perfect easy dinner for any night of the week.

Although this recipe has very few ingredients, the one that I highly recommend you pay close attention to is the type of curry powder you use. Our family favorite has always been this Sun Brand Madras Curry Powder, and I highly recommend that you invest in some yourself ASAP. Sure, you could use some other brand of curry powder, but I guarantee that this one does the trick and, trust me, my family doesn’t mess around when it comes to our go-to cooking ingredients.

Aside from the curry powder, the only ingredients you’ll need for the soup itself are coconut milk, a can of green chilies, onion, chicken and chicken broth. And, depending on how thick your coconut milk is, you may also need a “cheater’s roux” made simply of melted butter and flour.

Of course, there are also variations you can make depending on special dietary preferences. For example, use tofu and vegetable broth to make this dish vegetarian, or you can also omit the green chilies if you have some in your group who are averse to a lot of spice.

Easy Indian-Style Yellow Curry is made extra-delicious when adorned with a selection of toppings!

And no Easy Indian-Style Yellow Curry would be complete without an entire assortment of toppings! As I mentioned, in my family we refer to these as “da boys,” but I realize that may seem just plain odd to many of you. Here are just a few suggestions of different toppings to serve with your curry:

Chopped macadamia nuts
Coconut flakes
Mango chutney
Crispy onions
Chopped dried apricots

I can guarantee you will not go wrong with any of these, and you may even never resort to just “plain old” curry ever again.

We’re slowly getting into cooler weather here in Santa Barbara, so I’m looking forward to hunkering down with our new little one and enjoying all the comfort food dishes it’s been too hot to even think about for the past few months. This Easy Indian-Style Yellow Curry is definitely on my list of things to whip up as often as we can!

Easy Indian-Style Yellow Curry is the perfect easy weeknight dinner.

This post contains affiliate links.

Easy Indian-Style Yellow Curry (with Toppings!)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This Indian-style yellow curry is incredibly tasty and easy to whip up on any night of the week, plus it's served with toppings galore!

Course: Main Course, Soup
Cuisine: Indian
Servings: 4 servings
Calories: 504 kcal
Author: CaliGirl Cooking
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 4-ounce can minced green chilies (optional)
  • 3 small chicken breasts, cubed
  • 4 cups chicken broth
  • 1 14-ounce can coconut milk
  • 4 tablespoons melted butter (optional)
  • 4 tablespoons flour
  • Assorted toppings such as chopped macadamia nuts, coconut flakes, raisins, mango chutney, crispy onions and chopped dried apricots
  1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and chilies and saute until fragrant, about 5 minutes. 

  2. Add the chicken and begin to brown it. Sprinkle on the curry powder and continue stirring until all sides of chicken are browned and curry powder is incorporated. 

  3. Pour in chicken broth and bring mixture to a boil, stirring occasionally. Once mixture has come to a boil, bring down to a simmer and add in the coconut milk.

  4. At this point, you’ll have to make the call of whether you want to thicken up your curry or not. If you like it a bit creamier, whisk together the melted butter and flour in a small bowl and then stir it into the soup. If you’re happy with a thinner curry, leave it as is. 

  5. Place toppings in small bowls and set them out on the table for people to help themselves. Serve curry over cooked brown rice. 

Easy Indian-Style Yellow Curry (with Toppings!) | CaliGirlCooking.com

Super Easy Caramelized Onion and Potato Soup

This Super Easy Caramelized Onion and Potato Soup is the perfect example of how just a few ingredients can turn into something completely magical. We’re talking creamy mouthfeel, layers of flavor and in fact a pretty darn healthy meal. Once you taste it, your life just may be changed forever.

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.

The hubs and I have a favorite restaurant here in Santa Barbara, Trattoria Vittoria, that serves quite possibly the most legit Italian food I’ve encountered stateside. They employ Italian chefs, the owner spent a good portion of his childhood in Italy and speaks fluent Italian, the food is amazing and, in fact, so are the drinks with an incredibly entertaining flair bartender manning the helm (who also has a blog, Flair Project, that you should most definitely check out for some out-of-this-world cocktail recipes.)

The restaurant also happens to be one of my husband’s work accounts, so we often find ourselves eating there both for lunch during the week and quite frequently on a “date night” out on the town. What can I say, when we find something good, we stick with it.

Anyhow, even though alllll of the food is delicious, one of my favorite things to order at lunch (okay, even often at dinner) is a cup of their soup of the day. It changes frequently, and you’ll rarely get the same thing twice, but it’s always tasty and I’ve never been disappointed.

A big bowl of Super Easy Caramelized Onion and Potato Soup ready to be devoured.

A while back, I met Chris there for lunch and they were serving a Caramelized Onion and Potato Soup. I wasn’t too sure what to expect (for some reason I thought it might be chunky?) but I went ahead and ordered it because I knew I wouldn’t be disappointed. What came out of the kitchen was a delicious, velvety smooth purée that was chock full of flavor and left me practically licking the bowl. I immediately knew I wanted to recreate something like it in my own kitchen!

And that’s what you have here today folks, what I’m proud to say is almost a spot-on rendition of the soup I tasted on that fateful day. I made this Super Easy Caramelized Onion and Potato Soup all from taste, without asking the chef for any tips on how they did it, but I’d have to say I’m really darn proud of the result.

The best part about this recipe? It only requires 6 ingredients (well, 8 counting the optional one and salt and pepper) and comes together easily and beautifully as long as you (a) have the patience to caramelize some onions beforehand and (b) have a regular or immersion blender on hand. I mean, I found myself standing at the stove asking “Is this really all I need? Is the flavor really already this outstanding?” Yep yep, they are!

Mix up a big pot of Super Easy Caramelized Onion and Potato Soup for dinner tonight!

So here’s all you need to make this Super Easy Caramelized Onion and Potato Soup tonight:

Chicken stock
Heavy cream (optional)
Prosciutto (again, optional)

Plus a little salt and pepper. That’s it! I’m venturing to guess you may already have a lot (if not all) of this stuff on hand, which means Super Easy Caramelized Onion and Potato Soup is becoming even more of a reality for gracing your dinner table tonight.

Although this recipe is easy and does not require much hands-on work, it does take a little bit of time. We have to give all of those delicious flavors time to come together, after all! But the results are totally worth it. Promise.

Super Easy Caramelized Onion and Potato Soup is the perfect comfort food meal.

Do you have any fun and delicious soup recipes I need to try? Now that fall is just around the corner (and Baby D’s due date!) I’m looking for all the cooler weather recipes I can get my hands on. Leave me your recs in the comments below!

Super Easy Caramelized Onion and Potato Soup
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins

A creamy, velvety soup full of hearty potatoes and flavorful caramelized onion. The perfect, easy comfort food meal for cooler weather!

Course: Main Course, Soup
Cuisine: American
Keyword: family-friendly, freezer-friendly, potatoes, soup, weeknight
Servings: 4 servings
Calories: 253 kcal
Author: CaliGirl Cooking
  • 2 tablespoons butter
  • 2 white or sweet onions, thinly sliced
  • 2 baking potatoes, peeled and cut into large chunks
  • 4 cups chicken stock
  • 4 cloves peeled garlic
  • Salt and pepper, to taste
  • 1/4 cup heavy cream (optional)
  • 3 slices prosciutto, to top (optional but highly recommended)
  1. First, you’ll want to caramelize your onions. Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook, low and slow and stirring occasionally, until onions take on that beautiful caramel color. This may take up to 30 minutes. Be patient! You don’t want to cook the onions too fast and give them a burnt flavor. 

  2. Once onions are sufficiently caramelized, add them to a large stockpot along with potatoes, chicken stock and peeled, whole garlic cloves. Bring to a boil, then reduce to medium heat and simmer until potatoes are tender when you poke them with a fork. Reduce heat to low.

  3. Use either an immersion blender or transfer the soup to a regular blender and purée until there are no longer any chunks. Transfer back to the stockpot on low heat (if using a regular blender), stir in heavy cream (if using) and season with salt and pepper to taste. Keep soup simmering on low while you make some crispy prosciutto to top it off!

  4. Heat a small nonstick sauté pan over medium-high heat. Once pan is hot, add slices of prosciutto and cook until crisp, flipping when necessary. Transfer to a cutting board and chop prosciutto into little pieces.

  5. Ladle warm soup into bowls and top with crispy prosciutto. Enjoy immediately!

Super Easy Caramelized Onion and Potato Soup | CaliGirlCooking.com

Spring Green Minestrone with Basil-Cilantro Pistou

I consider minestrone to be the soup version of the “everything but the kitchen sink” salad.

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

It is really so versatile. Have some random veggies taking up space in the refrigerator? Have some chicken stock in the pantry? Then you’re all set for making your very own version of minestrone. But I know not everyone likes having that kind of freedom, that some of you out there really want that little nudge in the right direction just to make sure you don’t mess anything up. Luckily for you, I consider myself a minestrone pro.

I posted my classic version of minestrone a while back, but I’ve been itching to make a “green” minestrone ever since I’ve seen peas and asparagus popping up at the Farmer’s Markets this past month or so. Does anyone else get their cooking inspiration from what you see at the Farmer’s Market (or even the grocery store, for that matter?) I feel like I always get a plethora of new recipe ideas as soon as the seasons start changing and there’s new produce on hand for me to get creative with.

This Spring Green Minestrone is no exception. It’s chock full of fresh veggies like zucchini, kale, English peas and asparagus. It’s even easily made vegan! (You’ll see the special adjustments needed noted in the recipe.) And the Basil-Cilantro Pistou…my goodness, let me tell you about this Basil-Cilantro Pistou. It REALLY makes the dish. What is pistou, you ask? Well, the classic definition is it’s basically pesto without pine nuts. For this version, I did not include pine nuts, but I did add in some toasted almonds. I also omitted the cheese, and the good news is, you really don’t miss it! We just drizzle the pistou over the top of the soup before serving, top it with some grilled shrimp (if we’re not trying to make this vegan, that is) and enjoy a delicious and nutritious meal!

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

I’m planning on eating all of this Spring Green Minestrone these next few days…This weekend is my Bachelorette Party in Palm Springs and this is the perfect meal for me to prep for lounging by the pool in my bikini with my gals! I love vegetable-based soups because they’re nice and filling with very few calories. Add the lean protein from the shrimp and the almonds in the pistou and we have quite the healthy meal on our hands, folks!

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

I’m going to keep this short today. It’s opening weekend at the Santa Barbara Polo Club and my man and I are going to go check it out and enjoy the day in the sun with some friends. I’ll be sure to post some Instagram pics, and maybe I’ll even throw in a Snap? (I’m finally starting to figure it out guys! Follow me on Snapchat @caligirlcooking J )

Have a great Monday, friends. This Spring Green Minestrone is going to help us take the week by the horns!!

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

Spring Green Minestrone with Basil-Cilantro Pistou
A refreshing, spring version of the classic minestrone.
For the soup:
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • ½ white onion minced
  • 1 leek white part sliced
  • ½ bunch of asparagus trimmed and cut into bite-size pieces
  • 1 zucchini diced
  • 1 bay leaf
  • 2 tablespoons fresh thyme chopped
  • Cheese rind optional, omit if making vegan version
  • 32 ounces chicken broth
  • 1 cup English peas
  • 2 cups Tuscan kale destemmed and shredded
  • 1 15- ounce can Great Northern beans
For the pistou:
  • 1 ½ cups fresh basil
  • ¾ cup fresh cilantro
  • ¼ cup almonds toasted
  • 2 cloves garlic peeled
  • Juice of ½ large lemon
  • ¾ cup olive oil
  • Salt & pepper to taste
For the shrimp (optional):
  • 1 tablespoon coconut oil
  • 10 shrimp peeled and deveined
  • Salt & pepper
  1. Place olive oil in a Dutch oven on the stove over medium-high heat. Once olive oil is warm, add garlic, onion and leek. Saute for about 5 minutes, or until mixture has become fragrant and started to turn translucent.
  2. Next, add asparagus and zucchini. Saute for a few more minutes, then add bay leaf and thyme and stir to combine.
  3. Add cheese rind, then cover mixture with chicken broth. Let this mixture come to a simmer, then add peas, kale and beans. Bring to a boil, then let simmer while you make the pistou (and shrimp, if making.)
  4. To make the pistou, combine all pistou ingredients except for olive oil in a food processor. Start processor and then slowly drizzle in olive oil. Continue pureeing until all ingredients are combined and pistou forms.
  5. To make the shrimp, heat coconut oil in a small sauté pan over medium-high heat. Season shrimp with salt and pepper, then add to sauté pan. Cook shrimp for a couple of minutes on each side, until shrimp is pink and opaque. Remove from heat.
  6. To serve, first ladle soup into soup bowls, then drizzle pistou over top. Finally, top with cooked shrimp.
Recipe Notes

Wine Pairing Note: This soup is just screaming to be paired with a Sauvignon Blanc. The herbaceous quality of most Sauvignon Blancs (especially those from New Zealand) will pair perfectly with the “green-ness” of this dish.

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

Oh lovely bowl of nutritiousness..

French Onion Soup

Talk about a change in the weather.

French Onion Soup | CaliGirl Cooking

Where did all that rain come from? We were basking in summer-like heat last week and then all of a sudden we’re once again pulling out our rain boots. It’s far-fetched to say that El Nino has brought us all of the wet weather we’ve been hoping for this year, but it sure has kept us guessing.

Well, this change in the weather is a-okay with me, because I have a super-easy, super-delicious French Onion Soup that I’ve been dying to share with you. It’s another recipe I stole from my dad (rather, reinterpreted since he never follows a recipe) and I know it’s just going to knock your socks off.

French Onion Soup | CaliGirl Cooking

But first, how was your weekend? Was it rainy (or snowy) where you live too? Did you cuddle up on the couch in your PJ’s, watch movies and eat delicious snacks like Spiced Rosemary Bar Nuts and Mango Sriracha Hummus? I’m not going to lie, I could totally use one of those days right now.

We just got back from another whirlwind trip to Napa & Sonoma, where we did our final walkthrough for our wedding….Crazy! We are still a little over three months away, but with Chris and my insane schedules for the next few months, it was the last time we’d be able to get up there for a “wedding planning weekend” before the big day. We’re so lucky to have an amazing wedding planner based up there to finalize all the last-minute details, I’m not sure what we would do without her. (Shout-out to my girl Jamie at A Savvy Event!)

We absolutely LOVE our trips to Napa/Sonoma, and I only wish we could spend more time there. Because we’ve had to go up there so many times these past few months for strictly “wedding planning business,” it will be a little relief once we can take a trip up there after the wedding for an actual vacation. Regardless, we never fail to eat as much good food, drink as much good wine, and see as many friends as possible when we’re there.

Because these trips are such a non-stop whirlwind, we’re always a bit beat once we make it home on Sunday night. It takes at least a couple of days for us to find our feet again and get around to unpacking our bags.

French Onion Soup | CaliGirl Cooking

This French Onion Soup is the epitome of the type of meal we like to make for dinner after such a busy (and quick) weekend trip. It takes a little bit of time to “blonde” the onions, but after that you literally just throw everything into a big pot and let it simmer away for all of the flavors to meld. It always surprises me how few ingredients go into this dish to make it so incredibly tasty. Ahhh…the power of a cooked onion!

French Onion Soup | CaliGirl Cooking

French Onion Soup | CaliGirl Cooking

The next hardest part (after “blonding” the onions) is to get your crispy Gruyere toast-topper the perfect level of toasted and cheesy golden brown. Our broiler is our friend, not our foe, in this particular situation. We just need to keep a close eye on it to avoid an unfortunate run-in with the fire alarm.

One quick note regarding the toast: I picked up a seeded multigrain loaf from the Farmer’s Market and I would HIGHLY recommend using something similar if you can find it (the fresher, the better!) The nuttiness from the seeds and the whole grains really stood up well to the Gruyere and heartiness of the soup. You most definitely will not regret it!

Really, it is sooo easy. And the flavors are just out of this world. The ultimate comfort food and a quick meal to prepare, any leftovers reheat wonderfully (just avoid adding the Gruyere toast topper until you’re ready to eat it, those don’t reheat too well.)

Although this soup could surely be served in any oven-safe bowl, if you really want to get fancy I highly recommend ordering some of these French Onion Soup Bowls. The handle will be very useful when you’re pulling the hot dish out from under the broiler!

French Onion Soup | CaliGirl Cooking

So have I convinced you yet? Are you no longer intimidated by the fancy French Onion Soup you order at your favorite restaurant? Good, because there’s absolutely no need to be. Now go out and get yourself some onions and crusty bread, because this French Onion Soup deserves to be on your table for dinner. It is that good.

French Onion Soup
The hearty, comforting soup with nutty multi-grain bread and a cloak of melted Gruyere cheese.
  • ½ stick butter I prefer Kerrygold
  • 3 large white onions sliced
  • 1 teaspoon dried tarragon
  • 4 cups beef broth
  • 1 – 10.5 ounce can of beef consommé
  • 1/3 cup dry Sherry
  • 4 thick slices seeded whole grain bread
  • 1-2 cups thinly sliced or shredded Gruyere cheese (depending on how much cheese you like)
  1. Melt butter in a Dutch oven over medium heat. Add sliced onions and sauté until blonde (not browned.) Stir frequently. Add tarragon and stir to combine.
  2. Add beef broth, consommé and Sherry. Stir and bring to a simmer. Let simmer for at least 30 minutes or up to an hour or two. The flavor just gets better with time.
  3. While soup is simmering, turn broiler on high. Place bread slices on a jelly roll pan lined with aluminum foil (for easy cleanup.) Place under broiler for about 3 minutes, or until bread just starts to take on a golden-brown hue.
  4. Ladle soup into individual French Onion Soup Bowls.
  5. Remove bread from oven and place one slice on top of each bowl of soup. Sprinkle each slice of bread with cheese. Using the same jelly roll pan you used for the bread, place soup bowls on the pan and return to the broiler for about 5 more minutes, or until cheese has melted and started to brown. Remove from oven and enjoy as soon as possible without burning yourself.
Recipe Notes

Wine Pairing Note: This dish is big on flavor but is still not SUPER heavy. Because of this, it would pair equally well with a lighter Pinot Noir or a heavier Cabernet Sauvignon or Cabernet Franc.


French Onion Soup | CaliGirl Cooking

My kind of comfort food.