Instructions: Peel and chop the onions lengthwise. In a pan, heat up some olive oil, add the onions and cook until caramelized (brown) while stirring with a wood spatula. Add the beef stock, thyme, salt, pepper and cook for 20 minutes. Pour the soup in individual bowls, add some sliced bread (better if toasted) on the top and cover with grated swiss cheese. Place the bowls on a tray and in an oven at 375º F and cook for 15-20 minutes or until the top is golden brown. Serve hot.
Cut pumpkin in half from top to bottom. Scrape off the seed. Lay face down in a tray place in the oven and cook until soft (30 min.) Scoop out soft pumpkin and measure out. Eggs, 2, well beaten Light brown sugar, 2/3 c. Salt, 1 tsp. Pumpkin pie spices, 1 Tbls. Pumpkin, 1 3/4 c. (20 oz.) Evaporated milk (20 oz.), 1 1/2 c.
Make your own crust or buy an unbaked pie shell.
Combine eggs, sugar, salt. Add spices, add pumpkin and mix, add milk. Stir until smooth. Pour into pie shell. Bake at 400 degrees for 35 minutes. (Tooth pick test and use your judgement, ovens are different.)