Time
Spice
Serves
1 Hr 15 Min
Mild
2 to 3
Calories
Carbs
Fiber
Fat
Protein
600
43g
4g
32g
20g
Ingredients
3 oz comte
3 tbsp butter
2 sprigs thyme
1/2 baguette
2 lbs onions
1/2 cup dry sherry
2 cups beef stock 
2 bay leaves Equipment
oven safe stockpot 
coarse grater Preparation
Finely slice the onions.
Place the oven safe stockpot on medium low heat, and add the butter.
Once the butter is melted, add the onions. Cook the onions for one hour, occasionally stirring, until the onions have browned and softened.
Add the sherry to the onions to deglaze the pan. Let the alcohol evaporate.
Add the beef stock concentrate, thyme, bay leaves, 1/4 tsp of salt and 4 cups of water. Raise the heat to medium.
While the soup simmers, prepare the bread. Set the oven to broil.
Slice the baguette into 1/4-1/2" slices.
Spread the bread out on a baking sheet. Move the rack of bread to an upper rack of the oven.
Toast until lightly browned, approx. 3 minutes.
Cover the soup with the toasted bread. Grate the comté on top of the bread.
Transfer the soup in to the oven, and broil until the cheese has bubbled and melted.
Serve the soup directly from the stockpot.
Share on
Twitter Facebook Google+ LinkedInYou May Also Enjoy
Bún bò Huê
Sopa de Tortilla
Poulet à la Moutarde
Comments
Unknown
I have tried to make French Onion Soup many times and it has never been successful. This recipe is fabulous and very filling and satisfying.
Leave a Comment
Your email address will not be published. Required fields are marked *