Ingredients CardFrench Onion Soup8 servings Soup 1360 gyellow onions, thinly sliced44 mlunsalted butter5 to 10 mlfine sea salt59 mldry sherry, vermouth or white wine1 leafbay leaf or a few sprigs of thyme1.89 lbeef 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, peeled475 mlGruyère, Comté, or Gruyère mixed with Parmesan, grated, about a quarter cup per bowl
