Swiss Onion Soup
In honour of the Zibelemärit (onion market) today in Bern, I thought I would make some Swiss Onion Soup.
(ok, so it's actually French Onion Soup, with some slight alterations.)
All in Swiss Main Courses
I often have a difficult time ordering Brät at the butcher's, as I find it really hard to pronounce in Swiss German.
Faster than you can say Jack-O-Lantern, your pumpkin can be turned into a mini fondue.
I've never seen my little Luusmeitschi devour something as rapidly as this gourd-y Älpler Magrone. By the end of the macaroni massacre her chair, the table, most of the floor and her entire head and hair, neck, arms, onesie, legs and feet were covered in pumpkin.
As I wrote last week, we had a big pear surplus chez nous. It was pears for days, which necessitated a pear topping for our Friday night pizza—hence Pizza Williams.
You won't regret making your very own sourdough baby—sourdough pizza crust is, if time consuming, exceptionally delicious.
My mother-in-law, Josy, often waxes poetic about the stuff, which is made from whey, a byproduct of cheesemaking.
My grandmother, Rosa von Gunten, had four children and some great quick dinners up her sleeve. This garlicky tomato and bacon tart was one of them, and a favourite of her kids.
Any hard Swiss cheese (or a mix) will work in this light and fluffy cheese pudding—classic Gruyère, hole-y Emmentaler, spicy Appenzeller, creamy Vacherin Fribourgeois, salty L'Etivaz, or whatever mountain cheese you can get your hands on (or you can use cheddar, it's all good).
Now this is my kind of veggie burger.
Swiss chard is not native to Switzerland, so what makes it Swiss?
They weren't kidding when they said there were as many versions of Capuns as there are grandmothers in Graubünden.
Capuns are basically a kind of dumpling, wrapped in greens, and simmered in milk or cream.
If Sam had his way, this tart would contain 200 % more onions. Use your own discretion and bump up the quantity if desired.
My grandmother was an expert mushroom hunter. She would take morning hikes through the forest, collect them in an old wicker basket, and then make Pastetli with mushroom filling for lunch. The secret of which mushrooms to pick was then passed on to my aunt and cousin.
Because mushrooms can definitely kill you.
Bread is one of my greatest joys in Switzerland.
The selection is prodigious. There are regional breads (like Bernerbrot), breads for Sundays (like Zopf), holiday breads (like Grittibänz), breads for rivers (like Aarebrot (the bread, not the man)) and even unique breads for different branches of the same supermarket (like Migros Bubenbergbrot). More about Swiss bread here.
Vacherin Mont d'Or is special for a number of reasons.
Firstly and most importantly, it is like its own little fondue, complete with pot. You wrap the whole thing in foil, then stick it in the oven and voilà, dippable cheese.
Josy, my mother-in-law, makes the very best pork tenderloin. She studs it with prunes, then wraps it in bacon and puff pastry. It's divine.
The name Schnitz und Drunder (which to me evokes a metal song or German comedy duo) varies from region to region, but the contents are basically the same—potatoes, dried fruit, and often bacon or smoked meat.
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
It's onion time again.
Monday is once again Bern's famous Zibelemärit, or onion market. Farmers from all over Switzerland come and sell their oniony wares. So what better time than to make this delicious onion stuffed sheet bread.