Homemade cheese spaetzle made by hand-beating the dough until air bubbles form. Topped with caramelized butter onions, Emmental and Alpine mountain cheese, then baked in the oven until golden and bubbly.
▶
Adapted from a video by CALLEkocht - Omas Rezepte
So machst du die besten Käsespätzle des Lebens! Warum solltest du die fertig kaufen?
large onionsto be caramelized with butter and sugar2
butterfor caramelizing onions and greasing baking dish~4 tbspest.
sugarfor caramelizing onions~2 tbspest.
Emmental cheese150 g
mountain cheese150 g
fresh chives~2 tbspest.
black pepper~½ tspest.
nutmegfor seasoning spaetzlea pinch
Steps
1
Mix flour and salt together, then add eggs. Add water and blend all ingredients by hand until combined.
2
Beat the dough vigorously by hand for about 10 minutes until many air bubbles form throughout. Cover with a damp cloth and let rest for 10 minutes.
3
Chop onions coarsely. Melt sugar in a large pan over medium heat until golden brown. Add butter to make caramel butter, then add onions to prevent over-caramelizing. Season with salt and pepper, then cook gently until onions soften.
4
Bring a large pot of salted water to a boil. Scrape the dough directly into the boiling water using a spaetzle shaper or grater. Once they float, cook for another 2 minutes. Remove with a slotted spoon and drain well.
5
Place the cooked spaetzle on top of the caramelized onions. Season with salt, pepper and nutmeg. Gently pan-fry until the spaetzle develop a light golden color.
6
Grate the Emmental and mountain cheese separately using a coarse grater.
7
Butter a baking dish. Add the sautéed spaetzle and onion mixture, then top with the grated cheese. Bake at 200°C (top heat) for about 6 minutes until the cheese melts and the top is golden brown.
8
Remove from the oven and sprinkle with freshly chopped chives. Serve immediately.
PrimedTableBETA
