ONION - French Onion Soup

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Nb persons: 8
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BON APPETIT French Onion Soup with Comté Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor. INGREDIENTS
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
	Kosher salt
	freshly ground black pepper
½ cup	dry vermouth
	dry white wine, alternative
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
	Gruyère, alternative

INSTRUCTIONS
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.
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.
Preheat oven to 450°. 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.
DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.

Recipe uploaded with Shop'NCook for iPhone.

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