For the Schlierbach cheese soup, fry the bacon and the onion. Dust with the flour and roast everything together again briefly.
Then pour in the soup. Cut the cheese into small pieces and add to the soup. Let everything simmer for about 20 minutes on low heat.
Add creme fraiche or cream and season with salt, garlic and pepper.
Refine the Schlierbacher cheese soup with herbs and serve.