Shopping list:
Soup:
4 medium onions
1 tbsp butter
150 ml dark beer
1 litre vegetable stock
Salt, pepper
Kasbrot slices:
4 thin slices of bread
100 ml dark beer
1 tbsp butter
80 g hard cheese
Preparation:
Sauté the finely diced onions in butter in a large pan until translucent. Deglaze with the beer, simmer for 3 minutes, then add the stock. Simmer over a low heat for approx. 15 minutes and season with salt and pepper. In the meantime, pour the beer into a shallow dish and soak the slices of bread on both sides, taking care not to get them too wet. Drain and fry in butter in a hot pan for approx. 2 minutes per side. Grate the cheese and spread over the hot slices of bread. Arrange on a plate and serve with the beer soup.
