Glarus Ziger Horns

Sauté the finely chopped onions in the clarified butter in a saucepan. Add the dry croissants and sauté for one or two minutes. Extinguish with half of the soup and simmer on low heat. Add soup little by little until the Hörnli are soft (15 to 20 min). All liquid should be absorbed. Then add the butter cut into flakes, the parsley and the grated Schabziger. Season to taste with salt and freshly ground pepper and bring to the table.

Serve with: cooked apple puree or apple slices.

Tip: Instead of clarified butter you can also use butter in most cases.

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