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 Soups
There are 150 valleys in the canton of Graubünden and each probably has a different version of this, the region's most famous soup.
Different meats and vegetables can be used, but the unchanging ingredient is pearl barley, and it's the texture of the barley that makes this soup particularly satisfying.
Nothing says festive quite like a shot of booze...
The beauty of this soup is that it can be made with any of the hard Swiss cheeses, depending on your mood (or what's on sale at the supermarket).
Another dish to celebrate Fasnacht, here is the warm and bready Basler Mehlsuppe.
The most common origin story involves an chatty cook who burnt the flour for the soup during preparation. Instead of starting again, the mistake was added to the dish and met with great success.
According to the Oxford Companion to Beer, in 1890 there were 500 domestic breweries in Switzerland. By 1998, there were only about 24 breweries left.
So what happened?