Nothing compares to cooking to lift your spirits. Today we will put a vegetable garden and a mountain in a tureen.
Sunday night: You’re into winter sports and need a Frichty to warm and soothe your stomach. Or you stayed at home, merging with boring kids like rain. In both cases, this is definitely not a dinner where we will rely on the great Ducasse to arrange the plates in large.
Go hop, soup, Sheila’s record and sleep. But not any soup. Soup with onion and morbier. Or a slightly provocative alliance to end the weekend. Since onion soup is much heavier than chicory, it stirs up the old frankness when it was served to newlyweds in a chamber pot after their wedding night.
It is also a post-cooked soup like offal soup in the Balkans and Turkey. However, she has matron’s letters of nobility. It is said to date back to the 18th century, when Louis XV had night cravings. His cook had only onions, champagne and butter in his pantry as his only ingredients. Thus, the onion soup recipe was born.
With Morbier, onion soup is brewed with Jura peaks. For reference, Morbier is a raw pressed cheese made from raw whole cow’s milk. It has had a Protected Designation of Origin (AOP) since 2000. And also at the moment with a small seasonal salad, lamb salad.
For onion and morbier soup you will need (4 people): 120 g morbier; 60 g semi-salted butter; 4 yellow onions; 1 tablespoon of flour with a slide; 20 ml of veal broth; 1.5 liters of water. Bread croutons; salt and pepper.
Peel, chop the onion and fry it, without coloring, in butter. Add flour with rain, without stopping mixing. Moisten with veal broth and water. Salt pepper. Bring to a boil and cook over medium heat for 15 minutes. Bones Morbier. Serve hot in soup bowls topped with diced Morbier cheese and toasted bread.