Steps
- Melt 50g of clarified butter in a saucepan over medium heat. Whisk in 60g of all-purpose flour and stir for up to 15 minutes, until deep chestnut brown.
- Add 1 minced onion and 2 minced garlic cloves. Cook for 1 minute, then whisk in 100ml of red wine until smooth.
- Gradually whisk in 1 liter of beef broth. Bring to a boil, stirring out any lumps.
- Simmer over very low heat for 2 hours, stirring occasionally. Season with salt and pepper and finish with a little grated Gruyère.