Method
1. Pre-heat oven - 200°C
2. Add gruyère cheese to the TM bowl
3. Blitz with MC on - 10 sec, speed 8
4. Remove from bowl and set aside
5. Add onion, single cream and unsalted butter to the TM bowl
6. Cook - 20 min, Varoma, reverse speed 1
7. Add wine
8. Cook with MC in place - 20 min, Varoma, reverse speed 1
9. Add beef stock and seasoning
10. Cook - 8 min, 100°C, reverse speed 1
11. Add rye bread to a clean baking sheet
12. Bake evenly until toasted - 5 min, 200°C
13. When soup is finished, divide between 4-6 bowls and top with a slice of toasted bread
14. Finish with cheese and bake for 20-30 minutes until cheese is well toasted
15. Let cool
16. Serve