French Onion Soup

by Tom Ashworth

8 servings

Soup

• 3 lbyellow onions
• 3 tbspunsalted butter
• 1 to 2 tspfine sea salt
• ¼ cupdry sherry, vermouth or white wine
• 1 leafbay leaf or a few sprigs of thyme
• 2 quartbeef stock, or chicken or mushroom stock
• freshly ground black pepper

Toasts and Gratin

• 8 slicesslices of country bread or baguette
• 1 clovegarlic
• 2 cupsGruyère, Comté, or Gruyère mixed with Parmesan