Baked cheese soup

The KALTBACH Emmentaler AOP gives this traditional dish a special, nutty touch. A glass of light white wine goes perfectly with it.


200g bread from the day before
4 tablespoons rapeseed oil
75g bacon (sliced or diced)
4 onions or 2 fennel bulbs
1 bunch of leaf parsley
4 sprigs of oregano
salt, pepper
250g KALTBACH Emmentaler AOP
1 L vegetable or beef cube
1-2 teaspoons lemon juice


  • Cut the bread into thin slices. Heat 2 tablespoons of rape seed oil in a pan and fry the slices of bacon until crispy. Remove from pan and drain on kitchen paper. Roast the slices of bread in bacon fat on both sides until golden brown, remove and place to bacon.
  • Peel the onions, cut in half and cut into thin strips (or halve the fennel and cut into thin slices). Heat the remaining oil and sauté the onions for 6-8 minutes. Pluck the parsley, chop and add. Season with salt and pepper. Add the fried bacon and let it cover for a few minutes. Rub the cheese
  • Preheat the oven to 240 ° C. Layer the onion-bacon mixture alternately with the slices of bread and the cheese in oven-proof soup bowls or small high-ripened ramekins - pick up a little cheese. Boil the cube, season with a little lemon juice and fill in the molds. Finally, add some cheese to the soup in any shape
  • Bake the cheese soup in a hot oven on the middle rail in 10 minutes until golden brown and serve hot
  • Preparation: 20 minutes
  • Cooking time: 35 minutes (serves 4)

Other recipes to try

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#KALTBACH Recipes Olives & Red Peppers Ciabatta

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