Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 6
Method
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Cook the onions in the butter over medium-low heat with a pinch of salt until deeply browned and collapsed, 45 to 60 minutes.
Sprinkle in the flour and cook 2 minutes, stirring.
Add the beef stock, thyme, and bay. Simmer 30 minutes and season to taste.
Ladle into ovenproof bowls, top with toasted bread, sliced cheese, and the grated Comte.
Broil until the cheese is browned and bubbling. Serve hot.
Jason's Notes
This soup is built on onions cooked all the way through, not rushed to a fake brown. The stock, the onion jam, and the cheese crust all have to pull together.
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