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Recipe by: jamie-oliver
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300 g Stale brown bread
450 g Cheese, different sorts (Emmenthal, Appenzell, Gruyere)
1 l Stock
1 tb Spoon plain flour
2 tb Spoons butter
Salt, freshly ground pepper, ground nutmeg
Thinly slice the bread and cheese and fill a dish in alternate layers. Season with salt, pepper and nutmeg. Heat the stock and pour over the other ingredients in the dish. Cover and stand for 15 minutes. Slice the onion into thin rings. Brown in the butter with 1 tablespoon of flour. Quickly bring the soup to the boil and simmer for about 10 minutes. Sprinkle with the onion rings and serve
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