Ingredients CardFrench Onion Soup24 servings Soup 4080 gyellow onions, thinly sliced135 mlunsalted butter15 to 30 mlfine sea salt175 mldry sherry, vermouth or white wine3 leavesbay leaf or a few sprigs of thyme5.68 lbeef stock, or chicken or mushroom stock, the more robust the betterfreshly ground black pepper, to taste Toasts and Gratin 24 slicesslices of country bread or baguette, cut 2 to 2.5 cm thick, one per bowl3 clovesgarlic, peeled1.42 lGruyère, 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)
