Finally, stir in the dried thyme and beef broth. After the ingredients have come to a boil, lower the heat and simmer for fifteen to twenty minutes. Add black pepper and salt to taste.
Get the broiler ready while the soup is simmering. Toast the baguette slices for a minute or two on each side in the oven until they become a golden brown and are crisp.
In oven-safe bowls, ladle the heated soup and top with a toasted bread slice. On top of the toast, generously sprinkle grated Gruyère cheese.
After three to five minutes under the broiler, the cheese should be melted and bubbling in the bowls. Beep if you want to keep from burning.
Take it out of the oven with care and serve hot, topping it with more bread if you want.
Half an hour for cooking
Four servings
