Ingredients CardFrench Onion Soup16 servings Soup 2720 gyellow onions, thinly sliced89 mlunsalted butter10 to 20 mlfine sea salt120 mldry sherry, vermouth or white wine2 leavesbay leaf or a few sprigs of thyme3.79 lbeef stock, or chicken or mushroom stock, the more robust the betterfreshly ground black pepper, to taste Toasts and Gratin 16 slicesslices of country bread or baguette, cut 2 to 2.5 cm thick, one per bowl2 clovesgarlic, peeled945 mlGruyère, Comté, or Gruyère mixed with Parmesan, grated, about a quarter cup per bowl Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
