Ingredients:
4 heads endives
2 slices of toasted crusty bread
3/4 cup shredded gruyere cheese
3 tablespoons butter
3 cups beef broth
1 pinch nutmeg
pepper
Directions:
With a knife take out the bottom center part of the endives, it is to take out the bitterness.
Cut the endives lenghtwise in half an inch wide.
Melt the butter in a saucepan, add the endives, cook over high heat, stirring.
When they are colored, add the broth, and let simmer 15 minutes.
After 15 minutes add pepper and nutmeg.
In onion soup bowls put 2 tbsp of grated cheese, pour in the soup, add 1 slice of toasted bread and top with the rest of the cheese.
Put in oven under grill to crust the cheese, and enjoy.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.