Cook the croissants in salted water until al dente.
Finely chop an onion, fry in butter until golden.
Add cream, milk and Ziger, bring to the boil. Then mix in the Hörnli and let it heat up again. To serve with Bölleschweissi: cut 2 onions into fine slices, dust with flour and fry very gently in oil until dark brown.
Applesauce (homemade or from a can) is traditionally served with it.
Ziger is a green hard cheese from the Glarnerland, available mainly in CH and NL.
