Best French Onion Soup

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

4 TABLESPOONS SALTED BUTTER, CUT INTO 4 PIECES

1½ POUNDS (3 MEDIUM) YELLOW ONIONS, HALVED AND CUT CROSSWISE INTO ⅛-INCH SLICES

2 TABLESPOONS FRESH THYME

4 BAY LEAVES

KOSHER SALT AND GROUND BLACK PEPPER

5 OUNCES COMTÉ OR GRUYÈRE CHEESE, SHREDDED (1¼ CUPS)

ALL-PURPOSE FLOUR, FOR DUSTING

14 OUNCE PACKAGE DUFOUR FROZEN PUFF PASTRY, THAWED (SEE HEADNOTE)

2 TABLESPOONS CORNSTARCH

⅓ CUP DRY VERMOUTH

1 QUART LOW-SODIUM CHICKEN BROTH

1 LARGE EGG YOLK, BEATEN

Directions at archive.ph

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