- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- 2 tablespoons butter
- 3 medium yellow onions, diced
- 2 teaspoons Alessi Garlic Puree
- 2 teaspoons flour
- 4 cups beef broth
- 1/4 cup red wine
- 6 slices toasts
- 3/4 cups grated Gruyere cheese
Melt butter in a heavy bottomed pot over medium heat. Add onions and garlic and sauté until soft and translucent, being careful not to brown. Sprinkle in flour and stir. Add broth and red wine and bring to a boil, then reduce heat to a simmer and cook for 30 minutes stirring occasionally.
When soup is almost done, line a baking sheet with foil and place toasts on it. Evenly sprinkle cheese over toast and put in oven on broil until cheese is melted and slightly browned. Ladle soup into 6 small bowls and top with toast.