Onion soup with pork lard and cheese (soupe ai lard et ai fromage)

4 servings


Put slices of pork lard in a sauté pan and fry so that fat fills out of them. Once the slices are crisp, remove them from the saute pan and put the onions in the matted fat. Reduce the fire and simmer the onion until it turns into a mash. Put salt and pour water. Bring to a boil and cook for 30 minutes. Add salt to taste. At the same time, cut dried white bread into 16-20 thin slices, sprinkle four slices with cheese, pour 1/2 tbsp. spoonful of cream, put 1-2 slices of fried pork lard, place one in clay pots (4 pots in total). Sprinkle another 4 slices of bread with cheese, pour cream over them, put 1-2 slices of pork lard and put the second layer in clay pots. Then lay 3 and 4 layers of bread in the same way. Pots should be filled to the middle. Pour the onion soup into pots and put in the hot oven for 5 minutes. Serve the soup in pots