FRENCH ONION SOUP WITH COMTé

French Onion Soup with Comté image

Provided by Mimi Thorrison

Yield Makes 8 servings

Number Of Ingredients 15

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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

Steps:

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