dinner · everyday
French onion soup with Gruyère and Comté
Paper-thin yellow onions caramelized slowly to deep brown, simmered in a rich roasted-bone beef broth and baked under toasted baguette and a blanket of Gruyère and Comté.
- Time
- 120min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Melt the butter in a heavy pot, add the onions and salt, and cook over medium-low heat, stirring often, for 60-75 minutes until deep caramel-brown. Add a splash of water whenever they stick.
-
2
Add the wine and scrape the pot. Add the stock and herbs and simmer 30 minutes. Season and add the vinegar or cognac.
-
3
Ladle into oven-safe bowls, top with toasted baguette and pile on the cheeses.
-
4
Broil until bubbling and browned in spots.
