Ingredients
Scale
- 8 onions
- 2 garlic cloves
- 50g butter
- 1200ml beef stock
- 15g thyme
- 400g baguette
- 150g Comté cheese
- Olive oil
- Salt
- Black pepper
Instructions
- Peel and slice the onions. Heat a large saucepan over medium heat and add olive oil along with onions and a pinch of salt.
- Cook the onions for about 30 minutes until soft and pale golden, stirring occasionally.
- Add minced garlic and butter; cook for an additional 5 minutes until fragrant.
- Pour in beef stock and deglaze the pan by scraping up any bits stuck to the bottom. Add thyme leaves and simmer for another 10 minutes.
- Taste and adjust seasoning as necessary.
- Slice baguette into rounds; place soup in oven-proof bowls, topping each with bread and grated Comté cheese.
- Broil until cheese is melted and golden brown before serving hot.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg