Onion soup with Gruyère cheese.

Toast the baguette until it is crunchy.

Shred cheese to make it melt easily.

Cook until the cheese is bubbly.

Serve the soup very hot.

If you can, use beef broth made at home.

Put fresh herbs in the pot while cooking.

Taste a variety of Swiss cheeses.

A couple of peppercorns give a spicy touch.

Add a little vinegar to balance the acidity.

Use a pot with a thick bottom.

Put thyme in at the beginning.

Try different types of wine.

Add some fresh parsley on top.

Use kitchen scissors to cut off extra cheese.

Use a new baguette for the best texture.