Cheese spätzle with fried onions

Based on 42 ratings
Team

Team

Editors at Kitchen Stories

Difficulty

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

Ingredients

Servings:-4+
600 g all-purpose flour
350 g Emmentaler
eggs
1 tbsp salt
½ tsp pepper
¼ tsp nutmeg
250 ml water
onions
10 g parsley
vegetable oil for frying
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
999
Protein
52 g
Fat
37 g
Carb
113 g
  • Step 1/5

    In a large bowl, vigorously stir together flour, eggs, salt, pepper, nutmeg, and water until air bubbles form in dough.
    • 600 g flour
    • eggs
    • 1 tbsp salt
    • ½ tsp pepper
    • ¼ tsp 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.
    • onions
    • 10 g parsley
    • 350 g 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!