Fried bread-cheese dumpling in beef broth
Serves 8 Prep time 15 minutes
Cook time 10 minutes
2 baguette loaves, about 3 days old
pinch salt, nutmeg and pepper
1 white onion
1 clove of garlic, finely chopped
50g chopped parsley
2 eggs, scrambled
300g hard cheese, like Comté, Edammer,
Bergkase, diced into small cubes (any type of hard cheese can be used, except blue cheese)
2 litres beef broth
1 white onion
100g chives, chopped
8 tsp of fried shallots
• Dice the baguette (2cm) and add into a mixing bowl.
• Season with salt, nutmeg and pepper.
• Add the milk. Let the bread soak in the milk for 10 minutes.
• Finely dice one onion and one clove of garlic and sauté them in a pan with some oil. Add sautéed onions and garlic to the bread dice.
• In the same bowl of diced bread, onion and garlic, add chopped parsley, scrambled eggs, raw eggs and diced cheese. Let mixture rest for 10 minutes.
• Form small dumplings (slightly larger than a golfball size) with the mixture, then press them into flat-shaped medallions. Pan-fry them in some oil until they achieve a golden brown color. Put in the oven at 180°C for about 5 minutes to bake.
• Finely slice the remaining onion bulb. Dust the thin onion rings with some flour and deep fry the rings until crispy.
• Put the dumplings in a soup bowl. Add beef broth. Garnish with the crispy onions, chopped chives and fried shallots.