Ingredients CardFrench Onion Soup8 servings Soup 3 lbyellow onions, thinly sliced3 tbspunsalted butter1 to 2 tspfine sea salt¼ cupdry sherry, vermouth or white wine1 leafbay leaf or a few sprigs of thyme2 quartbeef stock, or chicken or mushroom stock, the more robust the betterfreshly ground black pepper, to taste Toasts and Gratin 8 slicesslices of country bread or baguette, cut 2 to 2.5 cm thick, one per bowl1 clovegarlic, peeled2 cupsGruyère, Comté, or Gruyère mixed with Parmesan, grated, about a quarter cup per bowl
