30 grams unsalted butter, or margarine without salt
3 cups red wine, French, Italian or Spanish
1 liter beef broth
4 teaspoons balsamic vinegar
1 baguette, split into slices
350 grams Gruyère cheese
2 shots brandy
1 pinch salt
1 pinch pepper
1 bunch parsley, finely chopped
Preparation
30 mins
0 mins
Low
Finely slice the onion and garlic. Then, using the butter, sauté in a large pan for about 20 minutes, until golden brown. Incorporate perfectly well before adding red wine, broth, vinegar and brandy. Boil and simmer for about 10 minutes.
Toast the slices of bread with a little butter and Gruyere cheese on top until the bread is browned and the cheese is well melted and season with salt and pepper.
Being already toasted and gratin the bread put in the soup (still in the pot) and sprinkle more gruyere cheese until it melts this.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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