French Onion Soup with Comté from Bon Appétit
By Bon Appétit
Images
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.
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 Bon Appétit
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.
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.