Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.
Recipe information
Yield
8 Servings
Ingredients
4
6
2
2
½
1
4
2
1
8
8
8
Need to make a substitution?
Preparation
special equipment:
Step 1
Eight 10–12 oz. ovenproof bowls
Instructions
Step 2
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.
Step 3
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.
Step 4
Preheat oven to 450°. 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.
Step 5
DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.