Categories: Soups/stews, Swedish 
      Yield: 6 servings 
  
    300 g  Stale brown bread                   1 l  Stock 
    450 g  Cheese, different sorts             1    Onion 
           -(Emmenthal, Appenzell,             1 tb Spoon plain flour 
           -Gruyere)                           2 tb Spoons butter 
  
  Salt, freshly ground pepper, ground nutmeg 
   
  Thinly slice the bread and cheese and fill a dish in alternate layers. 
  Season with salt, pepper and nutmeg.  Heat the stock and pour over the 
  other ingredients in the dish.  Cover and stand for 15 minutes. Slice the 
  onion into thin rings.  Brown in the butter with 1 tablespoon of flour. 
  Quickly bring the soup to the boil and simmer for about 10 minutes. 
  Sprinkle with the onion rings and serve 
   
  Posted by Alex Comerford. Courtesy of Fred Peters.