Garlic Soup with Gruyère Toast

Directions

1. In a large pot (6-8 quart), melt butter over medium-low heat. Cook the chopped onions and sliced garlic until soft, roughly 7 minutes.
2. Pour in the chicken broth, add 1 teaspoon salt and the black pepper.
3. Turn up the heat to bring to a boil, then lower to a simmer with the lid slightly ajar. Let it cook for 30 minutes, then take off the heat.
4. Carefully puree the soup in batches using a blender. After all batches are done, pour the puree back into the pot.
5. In a small bowl, beat the egg yolks, then slowly whisk in about a cup of the hot soup to temper them. Stir this mixture into the pot. Add the heavy cream and remaining 1/4 teaspoon salt.
6. Warm the soup over low heat for around 5 minutes, stirring all the while. Serve with the cheese toasts on top.
7. Preheat your oven to 350°F.
8. Arrange the bread slices on a baking sheet with sides. Brush the tops with melted butter, then rub the buttered side with the cut side of the garlic halves.
9. Bake the bread for about 8 minutes, until it becomes crisp.
10. Sprinkle the shredded Gruyère over the bread slices and return to the oven for 3-4 more minutes, until the cheese melts.