French Onion Soup

by Tom Ashworth

8 servings

Soup

• 1360 gyellow onions
• 44 mlunsalted butter
• 5 to 10 mlfine sea salt
• 59 mldry sherry, vermouth or white wine
• 1 leafbay leaf or a few sprigs of thyme
• 1.89 lbeef stock, or chicken or mushroom stock
• freshly ground black pepper

Toasts and Gratin

• 8 slicesslices of country bread or baguette
• 1 clovegarlic
• 475 mlGruyère, Comté, or Gruyère mixed with Parmesan