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Bon Appétit

French Onion Soup with Comté

By Mimi Thorrison

3.1

(4)

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

Recipe information

  • Yield

    Makes 8 servings

Ingredients

4 tablespoons (1/2 stick) unsalted butter or duck fat
6 large onions (about 5 pounds), thinly sliced
2 large shallots, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
1/2 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 1/4 "-thick slices country bread, toasted
8 ounces sliced Comté cheese or Gruyère

Special Equipment

Eight 10–12 ounces ovenproof bowls

Preparation

  1. Step 1

    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, 60–70 minutes. Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.

    Step 2

    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, 35–40 minutes; discard herb bundle.

    Step 3

    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, 6–8 minutes.

    Step 4

    DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.

TagsSoupSoup/StewWhite WineWineAlcoholBeveragesVermouthFrenchEuropeanOnionRoot VegetableVegetableGruyèreCheeseDairyStarterDinnerNut FreeVegetarianGluten FreeFallWinterBon Appétit
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