Don't rush the browning of the onions for this French Onion Soup with Comté—it's essential to the finished soup's flavor.
Category: not set
Cuisine: not set
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 and freshly ground black pepper
½ cup dry vermouth or dry white wine
1 tablespoon white wine vinegar
4 sprigs flat-leaf parsley
2 sprigs thyme
1 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
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