Ingredients:
6 cups thinly sliced onions
3 tablespoons butter
1 teaspoon sugar
1 3-pound winter squash
4 cups well-seasoned chicken stock
Salt and freshly ground black pepper
6 to 8 slices French or Italian bread, toasted
1/2 cup grated Swiss cheese
Directions:
1. In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
2. While the onions are cooking, peel the squash, remove the seeds and stringy core and cut it into half-inch cubes. Steam until it is tender, 10 to 15 minutes. Puree with a little of the stock in a blender or food processor. Better results are obtained in a blender.
3. Add the squash puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
4. Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.