Classic recipes for Fasnacht

 

BASLER MEHLSUPPE

One of the classics of Fasnacht, this robust soup is just what’s needed at 4 a.m. on a winter morning. If you can be bothered to make a good meat stock, the soup will be immeasurably better for it. Otherwise use 2 stock cubes and 1½ litres of boiling water. The soup can be prepared a day or two ahead, and even improves in flavour.

Serves 4
4 level tablespoons flour
50g (4 tbsp) butter
1 small onion, finely chopped
1 ½ litres (6 cups) meat stock
salt and pepper
a pinch of nutmeg
optional: 2-3 tablespoons grated Gruyère

Put the flour in a large, heavy-based saucepan and set it over moderate heat - let it turn a rich nut-brown, but be careful it doesn’t burn

Remove from the heat and add the butter

Let it melt, and stir it into the flour to make a smooth paste

Return the pan to the heat and add the onion

Allow to cook for 5-10 minutes until the onion also takes a little colour

Add the stock and bring to the boil, stirring energetically with a wire whisk to ensure no lumps form

Season to taste with salt, pepper and nutmeg and simmer for 30-40 minutes over low heat

To serve, ladle the soup into deep rustic bowls, sprinkle with grated cheese (if using) and serve with plenty of crusty bread for dunking

ZIBELEWAIE
Onion tart

This wonderful onion tart is a favourite for a restorative breakfast at Fasnacht. Some recipes use a Béchamel base; this one is thickened with eggs and cream. By brushing the pastry with egg white, you give it a waterproof coating which prevents the bottom from going soggy. Another tip is to start the tart off on the bottom of the oven, using bottom heat only (if your oven has this option). Then move it up to the middle of the oven to finish cooking. The best quiche pans are black metal, with a removable base, available in Swiss supermarkets or kitchen shops.

Serves 4
250g shortcrust (basic pie) pastry
1 egg white
6 large onions (about 600g), sliced
25g (2 tbsp) butter
salt and pepper
nutmeg
1 level tbsp flour
250ml (1 cup) milk
250ml (1 cup) whipping (light) cream
3 eggs
optional: 75g lardons (bacon cubes)

• Roll out the pastry to fit a 30 cm (12 inch) quiche pan
• Brush the pastry with egg white and chill it.Melt the butter in a large, heavy pan and add the onions
• Season to taste with salt, pepper and nutmeg
• Cover the pan and stew the onions gently until they are a rich golden colour - this will take at least 30 minutes - do not allow them to brown
• Stir in the flour and cook a few minutes more until the flour is well mixed in
• Remove the onions from the heat
• With a wire whisk or hand-held blender, mix together the milk, cream and eggs
• Season to taste with salt and pepper
• The tart can be prepared ahead up to this point, and all the components refrigerated
• Heat the oven to 200oC/400oF, using only bottom heat if your oven has this option
• Put the shelf on the lowest rung of the oven and set a heavy baking sheet on it
• Spoon the onions into the prepared pastry case and pour the creamy-egg mixture over them
• Scatter the lardons on top, if using
• Put the tart onto the baking sheet and bake it for 20 minutes in the lower part of the oven
• Reduce the heat to 180C/350F and finish baking the tart for a further 10-15 minutes or until the top is golden brown, the lardons crispy and golden, and the creamy-egg mixture is set
• Serve the tart warm – it also reheats successfully
• Give it 20-25 minutes in a 180C/350F oven, covering with foil if necessary to prevent the top browning too much