Preparation

• 1
  Peel the onions, chop them finely.
• 2
  Heat the duck fat in the frying pan.
• 3
  Add the onions.
• 4
  Keep them covered in such heat for 30 minutes, stirring.
• 5
  Add the chicken stock and simmer for 15 minutes.
• 6
  Remove half the onions.
• 7
  Pour remaining mixture into the bowl.
• 8
  Mix until it becomes a creamy soup.
• 9
  Adjust seasoning.
• 10
  Pour the soup into a soup dish and add onions aside with the strips of Beaufort cheese.
• 11
  Serve warm.