French Onion Soup
by Tom Ashworth
8 servings
Soup
- 1360 gyellow onions
- ≈ 43 gunsalted butter
- ≈ 6 to 12 gfine sea salt
- ≈ 59 gdry sherry, vermouth or white wine
- ≈ 0.2 gbay leaf or a few sprigs of thyme
- ≈ 1920 gbeef stock, or chicken or mushroom stock
- freshly ground black pepper
Toasts and Gratin
- 320 gslices of country bread or baguette
- ≈ 3 ggarlic
- ≈ 215 gGruyère, Comté, or Gruyère mixed with Parmesan