ONION SOUP WITH LE GRUYÈRE AOP RÉSERVE BRUSCHETTA

SERVES: 2 PREPARATION TIME: 10 minutes COOKING TIME: 30 minutes

1 bulb of garlic, with top removed 2 tbsp olive oil

A sprig of thyme

400g onions, chopped

4 celery stalks, cut into rings

1.5 litres vegetable or chicken broth 1 bouquet garni (thyme, bay leaf and parsley tied together with string) Pinch of nutmeg

For the bruschetta with Le Gruyère AOP Réserve:

4 tsp grated Le Gruyère AOP Réserve 4 slices of bread, toasted

1 Preheat the oven to 200°C (gas mark 6). Place the garlic bulb on a square of foil and pour over one teaspoon of the olive oil, season, and sprinkle with thyme leaves.

Roast in the oven for 35 minutes.

3 Meanwhile, in a bowl, mix the onion and celery with the one tablespoon of olive oil and spread on a baking tray. Bake for 20 minutes then set aside with the roasted garlic.

4 Preheat the grill. Bring the broth to the boil in a pan, then add the baked onions, celery and bouquet garni. Cook, covered, on a low heat for 10 minutes. Squeeze garlic out of its skin, crush and put into the soup.

6 For the bruschetta, sprinkle the grated Le Gruyère AOP Réserve on the bread. Put under the grill for several minutes to gratinate. Set aside.

7 Remove the bouquet garni from the soup. Add the nutmeg and cook for one minute. Pour into bowls and serve with the bruschetta.