Nothing beats cooking to warm up the mood. Today we planted a vegetable garden and a mountain soup pot.
It’s Sunday evening: you’re doing winter sports and you need a fricht that warms and expands your stomach. Otherwise, you stayed home like the rain with boring children. Either way, this is definitely not the kind of dinner where you can rely on the big Ducasse to put the dishes in the big dishes.
Go hops, soup, Sheila’s plate and bed. But not just any soup. Onion and morbi soup. Or a slightly provocative union to end the weekend. Because onion soup sends a different weight to the water than endive, it whips up the old frankness when it was served to newlyweds in a chamber pot after their wedding night.
It is also a re-boiled soup like Balkan and Turkish Kalya soup. However, she has her matronly letters. It is said to date back to the 18th century when Louis XV had a nocturnal appetite. The only ingredients in his chef’s pantry were onions, champagne and butter. That’s how the onion soup recipe was born.
Onion soup simmers with Morbier with Jura peaks. As a note, Morbier is an unheated pressed cheese made from raw cow’s milk. It has a Protected Designation of Origin (AOP) since 2000. We like it in its simplest form with a good twist of Sarawak pepper mill. And also at the moment with a small seasonal salad, lamb salad.
For onion and morbier soup you will need (4 people): 120 g of morbier; 60 g semi-salted butter; 4 yellow onions; 1 rounded tablespoon of flour; 20 cl of veal broth; 1.5 liters of water. Bread croutons; salt and pepper.
Peel, slice the onions and fry them without coloring the butter. Add flour in a drizzle without stopping mixing. Moisten with veal stock and water. Salt pepper. Bring to a boil and cook over medium heat for 15 minutes. Cut morbier into cubes. Serve the soup hot in soup plates and sprinkle with diced Morbier cheese and bread croutons.