- Place butter in large pot. Roast garlic and butter until nice and toasty. Add in onions (which have already been caramelized). Add flour. Cook for 5-10 minutes.
- Deglaze the pot with brandy, making sure all of the flour is mixed in. Bunch thyme, bay leaf and black peppercorn in a cheesecloth or sachet and add to pot. Pour in veal stock. Simmer on low for two hours.
- Once soup is done, scoop into individual bowls (that withstand the heat of the oven). Top each bowl with a slice of brioche and then a slice of comté. Put in broiler until cheese is golden brown.