French Onion Soup
by Tom Ashworth
4 servings
Soup
- 680 gyellow onions
- ≈ 21 gunsalted butter
- ≈ 3 to 6 gfine sea salt
- ≈ 29 gdry sherry, vermouth or white wine
- ≈ 0.1 gbay leaf or a few sprigs of thyme
- ≈ 960 gbeef stock, or chicken or mushroom stock
- freshly ground black pepper
Toasts and Gratin
- 160 gslices of country bread or baguette
- ≈ 1.5 ggarlic
- ≈ 110 gGruyère, Comté, or Gruyère mixed with Parmesan