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 AOP cheese
The preparation
- Brown 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.
- In a soup tureen, alternately place a layer of Laguiole AOP slices and a layer of bread slices. Repeat the operation.
- Pour the broth over this preparation. Add a little grated Laguiole AOP on top.
- Place in the preheated oven at 180°C and bake for about 45 minutes.
