Milk Street French Onion Soup

Gleaned from the YouTube of Season 8, ep 1 of Milk Street TV. MAKE NOTES WHEN WE MAKE IT FOR THE FIRST TIME. Probably half a recipe the first time.

Part 1

1.5 pounds (3 medium) onions sliced 

4T butter or some combination of butter and oil 

1 t salt 

1 T thyme 

bay leaf  

Part 2

2 T cornstarch 

1/3 C vermouth 

4 C chicken stock

1 C water

1-2 t pepper

Part 3

Puff pastry, thawed in the fridge overnight

Comte or gruyere, about 1.5 C shredded

Four 12-oz oven safe bowls

1 egg yolk

Add ingredients to cold pan--do not need to let the butter/oil heat up. Cook onion, fat, salt, bay, thyme, slow and covered, about 45 minutes You'll get a well browned onion slurry.

Add cornstarch, vermouth, deglaze pan. Add chicken stock, water and pepper. Simmer for 15 minutes.

Roll out puff pastry to 10x11. Cut out rounds large enough to cover bowls, and return to fridge.

Oven to 375.

Put about 1/4 C cheese in each of four bowls, and add soup to each bowl. Brush bowl rims and down sides a little with egg yolk and press puff pastry to top and pinch/crimp to sides of bowl. Brush top with egg yolk, and add a little cheese to it. 

Bake for 25-30 minutes.