Basler Mehlsuppa (Basel-style roasted flour soup)

It was once said that a girl from Basel could not marry until she knew how to make roasted flour soup. Though there are countless ways to make the dish, at its most basic, it is simply flour, butter, onion and beef stock, topped with a reserved grating of Gruyere. Legend has it the soup was created when a distracted cook was chatting away, leaving flour cooking in a pot until accidentally browned. Rather than ditch the mishap, it was turned into a dish that has endured. The soup is a must-have at Basel Carnival, which is officially launched with a serving of it at 3am.

Ingredients

4 tablespoons all-purpose flour

1 cup sliced onion

1/2 cup red wine

4 cups beef stock

2 tablespoons butter

4 thick slices whole wheat bread

1/2 cup shredded Gruyere cheese

salt and pepper to taste

Directions

In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.

In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.

Put a slice of bread in each person's bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.