French Onion Soup

by Tom Ashworth

24 servings

Soup

• 4080 gyellow onions
• 135 mlunsalted butter
• 15 to 30 mlfine sea salt
• 175 mldry sherry, vermouth or white wine
• 3 leavesbay leaf or a few sprigs of thyme
• 5.68 lbeef stock, or chicken or mushroom stock
• freshly ground black pepper

Toasts and Gratin

• 24 slicesslices of country bread or baguette
• 3 clovesgarlic
• 1.42 lGruyère, Comté, or Gruyère mixed with Parmesan