French Onion Soup

In a large dutch oven, sauté the butter with all the onions and season with 3 teaspoons salt and 1 teaspoon pepper. Allow the onions to cook down on medium heat for 15 - 20 minutes stirring every few minutes. If you have more time - even better! More of the caramelized flavor will develop!

Next, add in the bay leaves, garlic and cognac. Allow onions to cook for another 10 minutes.

Then add in the flour and allow it to cook out stirring constantly for 5 minutes.

Pour in the white wine and cook the wine out for 3 minutes before adding a quart of beef broth, sherry vinegar and Worcestershire.

Turn to simmer and cook for about 15 minutes on low.

Once soup has thickened and it tastes yummy, (taste it to see if it need a little more salt and pepper!), transfer into individual oven safe bowls or ramekins. Fill the ramekins almost to the top and then place a pice of sliced baguette in the middle and top in completely with Comte cheese.

Place the ramekins on a baking sheet and place them in the oven on broil for 5 minutes or until the cheese is melted and ~bubblin’~.