4. Stir in the stock.
Slowly pour in the hot stock, stirring constantly to prevent lumps from forming.
Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes. Season with salt and pepper to taste.
5. Prepare the individual bowls.
Preheat the oven to 200°C (gas mark 6-7).
Divide the hot soup among 4 individual heatproof bowls. Place a slice of country bread on top of each bowl and sprinkle generously with grated Gruyère cheese.
6. Bake in the oven
for 5 to 7 minutes, or until the cheese is melted and lightly browned. For an even more indulgent touch, mix the Gruyère with a little grated Parmesan cheese.
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