Thinly slice the onion and garlic. Then, using the butter, sauté in a large skillet for about 20 minutes, until well browned. Incorporate well before adding the red wine, broth, vinegar, and brandy. Boil and simmer for about 10 minutes.
Toast the slices of bread with a bit of butter and Gruyere cheese on top until the bread is golden brown and the cheese is well melted, seasoning with salt and pepper.
Once the bread is toasted and gratinated, place it in the soup (still in the pot) and sprinkle more Gruyere cheese until it melts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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