Bread and cheese soup

Pain bis a large round louf of peasant-style bread, usually made from a mixture of unbleached white flour, wholemeal, and rye, leavened with a sourdough yeast. If cantal cheese is unavailable, substitute a sharp, meature Cheddar.

Ingredients :

• 24 thin slices stale or dry bread
• 200 g Cantal cheese, grated
• 6 onion, sliced
• 3 garlic cloves, sliced
• 30 g butter
• Salt
• 1 litre water

How to make :

1. Saute the onions and garlic in the butter. Season with a little salt, then pur on the water and bring to the boil. Allow to simmer while you prepare the tureen .
2. Warm an proof tureen (preferably of the bulbous shape used in Auvergne), and cover the bottom with a layer of bread slices. Cover the bread with grated cheese. Repeat, alternatin layers of bread and cheese, until both are used and up the tureen is full.
3. Pour the onion broth into the tureen, and  put the tureen-uncovered-into an oven preheated to 180C for 45 minutes to 1 hour.
4. The soup should be thick enough for a spoon stand upright in the middle, and there should be a golden crust on the top.

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