Cheese soup is a traditional dish of our region. Despite its name, it is a complete dish, which eaten more with a fork only with a spoon. This specialty made from bread, onions and cheese, is served all year round, although it sticks to the body. It is best known for being served on day after party. It was often brought to newlyweds in their room the day after the wedding.
Ingredients
- Butter or goose fat
- 5 onions
- 40 g flour
- 1/4 liter of dry white wine
- ½ liter of water
- A beef bone
- Bread
- 700 g of Laguiole cheese
The preparation
- Fry the onions in butter or goose fat. When they are golden brown, add the flour.
- Moisten with dry white wine.
- Pour the water and add the beef bone. Add salt and pepper.
- Arrange alternately in a soup tureen a layer of Laguiole cheese strips and a layer of bread slices. Repeat the operation.
- Pour the broth over this preparation. Add some grated Laguiole on top.
- Place in the preheated oven at 180°C and bake for about 45 minutes.
