Cheese Spaetzle
with crispy fried onions and mountain cheese
You'll need: Stovetop · Oven · Baking Dish
The batter has to form bubbles – that's what makes the spaetzle nice and light. And yes: the fried onions are the secret stars.
Ingredients for 4 servings
- For the spaetzle
- 400 gPlain flour (type 405)
- 4Eggs
- 150 mlWater
- 1 tspSalt
- For layering
- 200 gAlpine cheese, grated
- 2 pinchesPepper
- For the fried onions
- 3Onions
- 3 tbspButter
- ½ bunchChives
Contains: Gluten, Eggs, Milk
Method
Step 1: Beat the flour, eggs, salt and water vigorously with a wooden spoon until the batter forms bubbles. Leave to rest for 10 minutes.
Timer: 10 min
Step 2: Cut the onions into thin rings. Heat the butter in a frying pan and fry the onions over medium heat for 15 minutes until golden brown.
Timer: 15 min
Step 3: Preheat the oven to 180 °C (conventional). Grate the cheese.
Step 4: Bring plenty of salted water to the boil. Press the batter into the water in batches using a spaetzle press. As soon as the spaetzle float to the top, lift them out with a slotted spoon.
Step 5: Layer the spaetzle and cheese alternately in a baking dish and season with pepper. Let the cheese melt in the oven for 10 minutes.
Timer: 10 min
Step 6: Serve with the fried onions and chives.
Tips
- No spaetzle press? Spread the batter on a wet board and scrape it into the water with a knife.
- Go ahead and make a double batch of fried onions – experience shows they vanish while you're still cooking.
Swaps
- Instead of mountain cheese: half Emmental, half Gouda.
- For more freshness: serve with a green salad with a vinaigrette.
Storage
Keeps for 2 days in the fridge. Reheat in a frying pan with a little butter – that gives you crispy edges.
Nutrition per serving
| Calories | 715 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 76 g |
| Fat | 30 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: Takeaway · CC BY-SA 4.0
