Cheese spätzle with fried onions

Step 1/5

• 300 g flour
• 3 eggs
• ½ tsp salt
• ¼ tsp pepper
• ⅛ tsp ground nutmeg
• 125 ml water

• bowl
• wooden spoon

In a large bowl, vigorously stir together flour, eggs, salt, pepper, nutmeg, and water until air bubbles form in dough.

Step 2/5

• 2 onions
• 5 g parsley
• 175 g emmentaler cheese

• box grater
• cutting board
• knife

Cut onions into thin rings. Roughly chop parsley. Shred cheese with a box grater, using the side with largest holes.

Step 3/5

• large pot with lid
• pastry cutter
• spider
• spätzle scraper

Fill a large saucepan half full with salted water and bring to a boil over medium-high heat. Next, wet cutting board with a little boiling water and then spread a thin, even layer of dough over a cutting board. Using a pastry spatula, shave off thin strips of dough, approx. the width of a pencil, into water. Cook for approx. 1 min. or until spätzle rises to the surface. Transfer to an ice bath for approx. 20 sec. to halt cooking process and then place in a colander to drain.

Step 4/5

• 2 onions

• frying pan
• spatula

In a large frying pan, sauté onions over medium-high heat in some vegetable oil for approx. 3 – 5 min. Add spätzle and continue to cook for approx. 5 – 10 min. until crispy and golden brown.

Step 5/5

Add shredded cheese to pan and cook for approx. 2 – 4 min. until cheese is melted. Season to taste with salt and pepper. Garnish with freshly chopped parsley. Enjoy!

Enjoy your meal!