French Onion Soup
by Tom Ashworth
16 servings
Soup
- 2720 gyellow onions
- 89 mlunsalted butter
- 10 to 20 mlfine sea salt
- 120 mldry sherry, vermouth or white wine
- 2 leavesbay leaf or a few sprigs of thyme
- 3.79 lbeef stock, or chicken or mushroom stock
- freshly ground black pepper
Toasts and Gratin
- 16 slicesslices of country bread or baguette
- 2 clovesgarlic
- 945 mlGruyère, Comté, or Gruyère mixed with Parmesan