“burnt” French Onion Recipe

Cooking Instructions

1. 1

   Caramelize the Onions

   In a large pot, heat the butter and olive oil over medium heat. Add the sliced onions and sprinkle with salt. Cook the onions slowly, stirring occasionally, until they are caramelized and deeply browned, about 30-40 minutes.

2. 2

   Add Broth and Seasoning

   Once the onions are caramelized, add the beef broth, thyme, and black pepper. Bring the mixture to a simmer and cook for an additional 10 minutes to allow the flavors to meld.

3. 3

   Prepare the Croutons

   While the soup simmers, preheat your oven to 375°F (190°C). Place the slices of French bread on a baking sheet, drizzle with olive oil, and toast in the oven until golden brown, about 10-15 minutes.

4. 4

   Assemble and Serve

   Ladle the soup into bowls, top each bowl with a generous handful of grated Comté cheese, and place a toasted crouton on top. You can also broil the cheese briefly until bubbly and golden if you desire. Serve hot.