for 4 person

150 g	diced bacon
1 tbsp	butter
1	red onion, cut into thin slices
3	chicory, quartered lengthways
¼ tsp	sugar
2 tbsp	orange liqueur (e.g. Grand Marnier)
½ dl	vegetable bouillon
50 g	dried tomatoes, cut into strips
2 tbsp	lemon juice
½ tbsp	thyme
	salt and pepper to taste
50 g	Sbrinz cube

How it's done

Slowly fry the bacon until crisp. Heat the butter, sauté the onion and chicory with the sugar for approx. 2 mins., add the diced bacon, liqueur and stock, bring to the boil, reduce the heat, cover and simmer for approx. 5 mins. Add the tomatoes, simmer uncovered for approx. 1 mins., season. Stir in the lemon juice and thyme, scatter over the Sbrinz cheese.

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