Summary

Ingredients

• 20 g butter
• 1 tablespoon flour
• 0.5 liter ½ white wine, drier
• 0.5 liter ½ meat broth
• 125 g cheese, (Swiss cheese)
• 3 tablespoon heavy cream
• 1 egg yolk
• salt and pepper
• 4 slices bacon, smoked
• 1 some onion (s), cut into rings
• Herbs

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Instructions

1. Make a light roux with butter and flour. Deglaze with a cup of white wine, stir well, add the remaining wine and meat stock. Cook well for 10 minutes so that the flour taste disappears.
2. Put the finely grated cheese in the cream, let it soak for a short time, season with salt, pepper, add some hot broth, pour everything into the saucepan, heat, but do not boil. Then remove from the stove and add the egg yolks.
3. Roast thin slices of bacon with onion rings and a little butter in the pan and pour over the soup filled in preheated plates, sprinkle with herbs.