French Onion Soup

by Tom Ashworth

4 servings

Soup

• 680 gyellow onions
• 22 mlunsalted butter
• 2.5 to 5 mlfine sea salt
• 30 mldry sherry, vermouth or white wine
• ½ leafbay leaf or a few sprigs of thyme
• 945 mlbeef stock, or chicken or mushroom stock
• freshly ground black pepper

Toasts and Gratin

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