Ingredients CardFrench Onion Soup16 servings Soup 2720 gyellow onions, thinly sliced≈ 85 gunsalted butter≈ 12 to 24 gfine sea salt≈ 120 gdry sherry, vermouth or white wine≈ 0.4 gbay leaf or a few sprigs of thyme≈ 3840 gbeef stock, or chicken or mushroom stock, the more robust the betterfreshly ground black pepper, to taste Toasts and Gratin 640 gslices of country bread or baguette, cut 2 to 2.5 cm thick, one per bowl≈ 6 ggarlic, peeled≈ 430 gGruyère, 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)
