French Onion Soup

by Tom Ashworth

4 servings

Soup

• 1.5 lbyellow onions
• 1 ½ tbspunsalted butter
• ½ to 1 tspfine sea salt
• ⅛ cupdry sherry, vermouth or white wine
• ½ leafbay leaf or a few sprigs of thyme
• 1 quartbeef stock, or chicken or mushroom stock
• freshly ground black pepper

Toasts and Gratin

• 4 slicesslices of country bread or baguette
• ½ clovegarlic
• 1 cupGruyère, Comté, or Gruyère mixed with Parmesan