French Onion Soup with Comté from Bon Appétit

By by <a href="http://www.bonappetit.com/recipe/french-onion-soup-with-comte" target="_blank"><b>Bon Appétit</b></a>
Images
French Onion Soup with Comt&#233; from Bon App&#233;tit
Ingredients

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

8 SERVINGS

  • 4  tablespoons (½ stick) unsalted butter or duck fat
  • 6  large onions (about 5 lb.), thinly sliced
  • 2  large shallots, finely chopped
  • 2  garlic cloves, finely chopped
  • ½ cup dry vermouth or dry white wine
  • 1   tablespoon white wine vinegar
  • 4  sprigs flat-leaf parsley
  • 2   sprigs thyme
  • 1   bay leaf
  • 8  cups low-sodium chicken or vegetable broth
  • 8  slices ¼"-thick slices country-style bread, toasted
  • 8  ounces sliced Comté cheese or Gruyère
  •      Kosher salt and freshly ground black pepper

SPECIAL EQUIPMENT: Eight 10–12 oz. ovenproof bowls.



Procedure
Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60 to 70 minutes. Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.

Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups, 35 to 40 minutes; discard herb bundle.

Preheat oven to 450°F. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese. Bake until cheese is bubbling and golden brown, 6 to 8 minutes.

Do Ahead: Soup can be made 2 days ahead. Let cool; cover and chill.

French Onion Soup with Comté from Bon Appétit

By by <a href="http://www.bonappetit.com/recipe/french-onion-soup-with-comte" target="_blank"><b>Bon Appétit</b></a>
Ingredients

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

8 SERVINGS

  • 4  tablespoons (½ stick) unsalted butter or duck fat
  • 6  large onions (about 5 lb.), thinly sliced
  • 2  large shallots, finely chopped
  • 2  garlic cloves, finely chopped
  • ½ cup dry vermouth or dry white wine
  • 1   tablespoon white wine vinegar
  • 4  sprigs flat-leaf parsley
  • 2   sprigs thyme
  • 1   bay leaf
  • 8  cups low-sodium chicken or vegetable broth
  • 8  slices ¼"-thick slices country-style bread, toasted
  • 8  ounces sliced Comté cheese or Gruyère
  •      Kosher salt and freshly ground black pepper

SPECIAL EQUIPMENT: Eight 10–12 oz. ovenproof bowls.



Procedure
Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60 to 70 minutes. Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.

Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups, 35 to 40 minutes; discard herb bundle.

Preheat oven to 450°F. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese. Bake until cheese is bubbling and golden brown, 6 to 8 minutes.

Do Ahead: Soup can be made 2 days ahead. Let cool; cover and chill.