French Onion Soup
by Tom Ashworth
24 servings
Soup
- 4080 gyellow onions
- ≈ 130 gunsalted butter
- ≈ 18 to 36 gfine sea salt
- ≈ 175 gdry sherry, vermouth or white wine
- ≈ 0.6 gbay leaf or a few sprigs of thyme
- ≈ 5760 gbeef stock, or chicken or mushroom stock
- freshly ground black pepper
Toasts and Gratin
- 960 gslices of country bread or baguette
- ≈ 9 ggarlic
- ≈ 645 gGruyère, Comté, or Gruyère mixed with Parmesan