Ingredients CardFrench Onion Soup4 servings Soup 680 gyellow onions, thinly sliced22 mlunsalted butter2.5 to 5 mlfine sea salt30 mldry sherry, vermouth or white wine½ leafbay leaf or a few sprigs of thyme945 mlbeef stock, or chicken or mushroom stock, the more robust the betterfreshly ground black pepper, to taste Toasts and Gratin 4 slicesslices of country bread or baguette, cut 2 to 2.5 cm thick, one per bowl½ clovegarlic, peeled235 mlGruyère, Comté, or Gruyère mixed with Parmesan, grated, about a quarter cup per bowl
