Cheese spätzle with fried onions

Cheese spätzle with fried onions

26 ratings

Stefan, Android developer


„When I think of comfort food, cheese spätzle is exactly what comes to mind!“

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g
all-purpose flour
350 g
Emmentaler
6
eggs
1 tbsp
salt
½ tsp
pepper
1 pinch
nutmeg
250 ml
water
4
onions
½ bunch
parsley
vegetable oil for frying
Metric
Imperial
  • 600 g all-purpose flour
  • 350 g Emmentaler
  • 6  eggs
  • 1 tbsp salt
  • ½ tsp pepper
  • 1 pinch nutmeg
  • 250 ml water
  • 4  onions
  • ½ bunch parsley
  • vegetable oil for frying

Utensils

  • large saucepan
  • measuring cup
  • large frying pan
  • pastry spatula
  • large bowl
  • box grater
  • colander
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Gewürztraminer
A rich, opulent, and semi-dry Alsatian Gewürztraminer pairs very well with this dish. The wine’s fruity, floral bouquet harmonizes well with mild, buttery cheeses like Emmentaler.

Nutrition per serving

Cal
999
Protein
52g
Fat
37g
Carb
113g

Step 1/5

In a large bowl, vigorously stir together flour, eggs, salt, pepper, nutmeg, and water until air bubbles form in dough.
  • 600 flour
  • 6 eggs
  • 1 tbsp salt
  • ½ tsp pepper
  • 1 pinch nutmeg
  • 250 ml water
  • measuring cup
  • large bowl
  • cooking spoon

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

Step 2/5

Cut onions into thin rings. Roughly chop parsley. Shred cheese with a box grater, using the side with largest holes.
  • 4 onions
  • ½ bunch parsley
  • 350 Emmentaler
  • 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

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.
  • large saucepan
  • pastry spatula
  • colander
  • cutting board

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

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.
  • vegetable oil for frying
  • large frying pan

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!

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!