Ingredients CardFrench Onion Soup8 servings Soup 1360 gyellow onions, thinly sliced≈ 43 gunsalted butter≈ 6 to 12 gfine sea salt≈ 59 gdry sherry, vermouth or white wine≈ 0.2 gbay leaf or a few sprigs of thyme≈ 1920 gbeef stock, or chicken or mushroom stock, the more robust the betterfreshly ground black pepper, to taste Toasts and Gratin 320 gslices of country bread or baguette, cut 2 to 2.5 cm thick, one per bowl≈ 3 ggarlic, peeled≈ 215 gGruyère, Comté, or Gruyère mixed with Parmesan, grated, about a quarter cup per bowl
