Ingredients CardFrench Onion Soup16 servings Soup 6 lbyellow onions, thinly sliced6 tbspunsalted butter2 tsp to 1 ⅓ tbspfine sea salt½ cupdry sherry, vermouth or white wine2 leavesbay leaf or a few sprigs of thyme16 cupsbeef 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, peeled4 cupsGruyère, 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)
