French Onion Soup
by Tom Ashworth
16 servings
Soup
- 2720 gyellow onions
- ≈ 85 gunsalted butter
- ≈ 12 to 24 gfine sea salt
- ≈ 120 gdry sherry, vermouth or white wine
- ≈ 0.4 gbay leaf or a few sprigs of thyme
- ≈ 3840 gbeef stock, or chicken or mushroom stock
- freshly ground black pepper
Toasts and Gratin
- 640 gslices of country bread or baguette
- ≈ 6 ggarlic
- ≈ 430 gGruyère, Comté, or Gruyère mixed with Parmesan