Serves 4

2 large onion
4 tbsp flour type 00
1 ½ l vegetable stock
4 slices of toast
2 bay leaf
50 g butter
Alpine cheese
Salt
Pepper
Nutmeg
Parsley

Lightly brown some of the butter in the pot and lightly fry the finely sliced onion in it.
Dust with the flour (roux) and pour in the soup. Add the bay leafs and simmer gently for about 20 minutes. In the meantime, toast the toast in a pan with a little butter until crispy and remove.
Season the soup with salt and nutmeg and divide into 4 ovenproof bowls and place the toasted toast on top.
Then place the alpine cheese cut into fine strips on top and put in the oven for about 5 minutes on the grill setting.
Remove, grind some fresh pepper over the melted cheese, sprinkle with parsley and serve.

TIP: If you don't have any alpine cheese at hand, you can also use spicy processed cheese.