4. Add the broth and bring the soup to a gentle simmer. Let it cook for another 20 minutes to allow the flavors to meld together.
5. Preheat your oven’s broiler. Place the slices of bread on a baking sheet and toast them under the broiler until golden brown on both sides.
6. Ladle the soup into oven-safe bowls, top each with a slice of toasted bread, and sprinkle generously with Gruyère cheese.
7. Place the bowls under the broiler until the cheese is bubbly and golden brown, about 3-5 minutes.
8. Garnish with chopped parsley before serving.
Variations & Tips
For a vegetarian version, use vegetable broth instead of beef broth. If you prefer a milder garlic flavor, roast the garlic before adding it to the soup. You can also experiment with different types of cheese, such as Emmental or Comté, for a unique twist. For a heartier meal, add cooked chicken or beef to the soup before serving.
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