French Onion Soup with Comté Recipe | with La Couronne Fort Aged Comté Croutons
This is a recipe for a rainy day off, it does take time and patience, however, the reward is worth it. The longer you cook the onions the deeper the flavour will be. Be careful not to burn your onions as they will become bitter rather than sweet.
- 100g/ 4oz Le Conquérant – Beurre de Baratte Butter AOP – French Butter
- 100g/ 4oz La Couronne Fort Aged Comté AOC
- 5 (1kg/2.2lb) large brown onions, sliced not too thinly
- 1 tbsp plain flour
- 4 cups / 33 fl oz quality beef stock
- 1 tbsp brandy, sherry or madeira
- 1 sprig of thyme
- ½ clove of garlic
- salt & pepper
- ½ baguette, to serve
(1) Melt 75g/ 2oz butter in a heavy-based saucepan pot over medium heat until it starts to sizzle.
(2) Add the onions, keep on medium heat for 5-8 minutes, stirring frequently. Turn the heat down to low after the onions start to soften.
(3) Continue to cook (uncovered) on low for min 30 - 45 minutes, stirring regularly.
(4) Once the onions turn dark (not burnt) add thyme.
(5) Add flour, stir and cook for 1-2 minutes.
(6) Add the beef stock, salt & pepper, bring to a boil. Reduce the heat to simmer, and cook for 45 minutes. Season to taste.
To make the La Couronne Comté croutons pre heat your oven to 180°C/ 350°F.
(1) Slice baguette 1 - 2 cm / ½" thick. (You’ll want 2-3 slices per bowl).
(2) Rub the slices of bread with garlic and the remaining butter. Place on an oven tray and lightly toast in the oven.
(3) Place oven-proof soup bowls on an oven tray & ladle in hot soup.
(4) Add grated cheese to crouton then carefully lift and place on top of the soup. Bake until cheese is melted and golden.