Ingredients CardFrench Onion Soup24 servings Soup 4080 gyellow onions, thinly sliced≈ 130 gunsalted butter≈ 18 to 36 gfine sea salt≈ 175 gdry sherry, vermouth or white wine≈ 0.6 gbay leaf or a few sprigs of thyme≈ 5760 gbeef stock, or chicken or mushroom stock, the more robust the betterfreshly ground black pepper, to taste Toasts and Gratin 960 gslices of country bread or baguette, cut 2 to 2.5 cm thick, one per bowl≈ 9 ggarlic, peeled≈ 645 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)
