Ingredients CardFrench Onion Soup4 servings Soup 680 gyellow onions, thinly sliced≈ 21 gunsalted butter≈ 3 to 6 gfine sea salt≈ 29 gdry sherry, vermouth or white wine≈ 0.1 gbay leaf or a few sprigs of thyme≈ 960 gbeef stock, or chicken or mushroom stock, the more robust the betterfreshly ground black pepper, to taste Toasts and Gratin 160 gslices of country bread or baguette, cut 2 to 2.5 cm thick, one per bowl≈ 1.5 ggarlic, peeled≈ 110 gGruyère, Comté, or Gruyère mixed with Parmesan, grated, about a quarter cup per bowl
