Ingredients CardFrench Onion Soup4 servings Soup 1.5 lbyellow onions, thinly sliced1 ½ tbspunsalted butter½ to 1 tspfine sea salt2 tbspdry sherry, vermouth or white wine½ leafbay leaf or a few sprigs of thyme4 cupsbeef 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, peeled1 cupGruyère, Comté, or Gruyère mixed with Parmesan, grated, about a quarter cup per bowl
