This bistro classic is a comforting winter warmer with caramelized onions, Comté cheese, and a splash of brandy.
Preheat the pot to 325°F/162°C (medium-low) and add the butter. Melt completely.
Add the onions, garlic, herbs, and salt to the pot with the melted butter. Cook the onions for 17 minutes, stirring occasionally.
Reduce the temperature to 275°F/135°C (low) and cook the onion for 22 minutes, stirring occasionally.
Add the brandy and reduce for 50 seconds, stirring occasionally.
In a large bowl, whisk together the beef stock and the cornstarch. Pour the mixture into the pot with the caramelized onions, and stir to combine.
Bring the liquid to a simmer then reduce the temperature to 225°F/107°C (low), and cover with a tight fitting lid. Cook for 15 minutes stirring occasionally, replacing the lid after each stir. After 15 minutes, turn the heat off. While the soup is cooking preheat the oven to broil.
Divide the soup evenly into ovenproof bowls, making sure to evenly distribute the onions.
Cover the top of each soup bowl with 3 slices of baguette, 3 slices of Swiss cheese and 1/2 cup of grated Comté cheese.
Transfer the soup to the oven and broil the top of the soup until the cheese is melted and reaches a deep golden brown color. Serve immediately.
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