John Myers
Contents
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Ingredients
For the broth:
- 200 g Onion, brown
- 60 g Mushrooms, small, fresh
- 3 tbsp Extra virgin olive oil
- 200 g Water
- 8 g Chicken broth, granulated
- 2 medium sized Bay leaves
- 1 tbsp Oregano, fresh or frozen
- 1 tsp Lovage, dried
- 1 tsp Sugar
- 0,5 tsp Black pepper from the mill
- 50 g White wine, dry
- 2 3 Sour cream
- 1 tbsp Madeira, fortified wine
For covering:
- 2 size Slices of baguette or toast
- 2 size Unsalted butter
- 5 Discs Emmental, nutty
To garnish:
- 5 Discs Celery leaves, fresh or frozen
- 1 Msp Paprika powder, mild
- 1 Msp Flowers and leaves
Instructions
- Peel the onions and slice them crosswise into thin rings. Clean the mushrooms and chop them up to size. Heat a wok, pour in the olive oil from the edge and let it get hot. Add the onion rings and stir-fry for 3 minutes. Then add the mushrooms and stir-fry for another 2 minutes. Deglaze with the water and add the chicken stock along with the bay leaves, oregano, sugar and pepper and mix in.
- Simmer with the lid on for 20 minutes, then add the white wine and simmer for another 10 minutes.
- In the meantime, mix the cream with the Madeira. Toast the baguette or toast bread slices in the toaster, then brush with butter and cover each with 2 slices of Emmental. Strain the broth and remove the bay leaves. Put half of the onion rings in the soup bowl and add 1 slice of cheese bread. Spread the remaining onion rings on top and place the 2nd slice, with an additional slice of Emmental, on the 1st slice.
- Heat the broth (but do not boil) and stir in the Madeira-cream mixture. Season to taste with salt and pepper. Pour the broth over the cheese slices and bake in the oven preheated with top heat or grill until the cheese turns brown. Remove from the oven immediately, garnish and serve hot with a fruity rosé.
