Onion soup with Waardamse Tripel (thanks to Queens of Hop)



8 (large) Onions

2 cloves garlic

50 g butter

1.5 liters chicken stock

2 bottles Waardamse Tripel (refrigerated)

Grated cheese (preferably Emmental cheese)

Cut the onions and the garlic. Fry them in golden brown butter.

Reduce heat to low and cook the onions for 30 minutes until they are golden brown and caramelised.

Pour the broth and half a bottle Waardamse Tripel, let to simmer for 10 minutes.

Meanwhile, enjoy the rest of your half bottle Waardamse Tripel.

Spoon half of the onions from the pan.

Mix the rest and season with lots of pepper and salt.

Stir in the rest of the onions.


Serve with grated cheese.



Stew with seitan (thanks to Marc and Micheline Vanheuverbeke-Sommereyns)


  Ingredients: (2 pers.)


250 g seitan (seitan chunks, jar of 500g).  Retain the moisture.

1 bottle Waardamse Dubbel

Vegetables (1 turnip, 1 parsnip and 1 small sweet pepper ...)

1 slice (old) bread smeared with mustard

soja based baking butter

olive oil

green leek shreds

1 bay leaves

1 vegetable stock cube


Bake the leeks in the oil and butter.

Add seitan pieces, let them bake evenly with the leek.

Add the sliced ​​vegetables and just let it simmer.

Deglaze with the Waardamse Dubbel.

Put on high heat without a lid.

Add bay leaf and stock cube with half the seitan moisture, optionally a dash of Japanese soy sauce (tamari).

Simmer over low heat until vegetables are almost tender.  Add a slice of bread with mustard to bind.

A few minutes on low heat, simmer until the vegetables are soft.

Stir, possibly with cornstarch or other thickener, thickening and desired seasoning with pepper

(careful with salt because tamari and   seitan moisture salted).


This dish tastes even better if prepared the evening before.




 STEW OF RABBIT WITH Waardamse Dubbel (thanks to Inge Veylder)


   Ingredients: (2 pers.)



  2 dl game stock

  1 bottle Waardamse Dubbel

  2 to 3 red onions

  bouquet garniture with a sprig of thyme and 2 bay leaves

  1 tablespoon flour



Several hours or the day before: 

The rabbit pieces until golden brown in fat.

The onions and chop along with a tablespoon of flour to add the rabbit and let fry briefly.

Deglaze with the wild stock and let simmer.


Gently pore the Waardamse Dubbel; leave sediment in the bottle.

The whole stir.

Add bouquet garniture.

Simmer over low to medium heat for about 1h10.


Allow to cool and then keep cool.


Before serving: 

Still warm up about 20 minutes over low heat.  Thicken the sauce with instant sauce binder.


Serve with boiled potatoes or croquettes.

Garnish of your choice. (pears and cranberries fit well)