1) Peel and slice the onions. Sautéed them without browning in butter.
2) Add the flour in the rain without stopping mixing. Wet with veal stock and water. Season with salt and pepper.
3) Bring to a boil and cook over medium heat for 15 minutes. Cut the Morbier into dice.
4) Serve hot soup on hollow plates and sprinkle with diced Morbier and bread croutons.