French Onion Soup With Comté

• 4 tablespoons (1/2 stick) unsalted butter or duck fat
• 6 large onions (about 5 pounds), thinly sliced
• 2 large shallots, finely chopped
• 2 garlic cloves, finely chopped
• Kosher salt, freshly ground pepper
• 1/2 cup dry vermouth or dry white wine
• 1 tablespoon white wine vinegar
• 4 sprigs flat-leaf parsley
• 2 sprigs thyme
• 1 bay leaf
• 8 cups low-sodium chicken or vegetable broth
• 8 1/4 "-thick slices country bread, toasted
• 8 ounces sliced Comte cheese or Gruyere
• Eight 10-12 ounces ovenproof bowls

1. Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60-70 minutes. Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.
2. Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups, 35-40 minutes; discard herb bundle.
3. Preheat oven to 450u0b0F. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese. Bake until cheese is bubbling and golden brown, 6-8 minutes.
4. DO AHEAD:

butter, onions, shallots, garlic, kosher salt, white wine, white wine vinegar, parsley, thyme, bay leaf, chicken, country bread, comtue cheese, ovenproof bowls

Taken from www.epicurious.com/recipes/food/views/french-onion-soup-with-comte-51193890 (may not work)