Ingredients CardFrench Onion Soup24 servings Soup 9 lbyellow onions, thinly sliced9 tbspunsalted butter3 to 6 tspfine sea salt¾ cupdry sherry, vermouth or white wine3 leavesbay leaf or a few sprigs of thyme6 quartbeef 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, peeled6 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)
