Wild garlic Spätzle with cheese and caramelized onions

Step 1/4

• 75 g wild garlic
• 75 ml water
• 125 g flour
• 1 eggs
• 1½ onions
• salt

• cutting board
• knife
• food processor
• bowl
• large bowl

Combine wild garlic and water, then blend in a mixer until smooth. Add flour, a pinch of salt, wild garlic puree, and eggs into a bowl and mix into a smooth Spätzle dough. Beat dough vigorously until small air bubbles begin to form, then let it rest for approx. 15 min. In the meantime, peel onions and slice them into thin half-rings.

Step 2/4

• bowl
• large pot
• spätzle press
• slotted spoon

Bring a large pot of plenty of salted water to a boil. Use a Spätzle press or a Spätzle board to press or scrape dough directly into boiling water. Spätzle are done once they rise to surface. Remove them with a slotted spoon, let them drain well and make sure to reserve some of the cooking water.

Step 3/4

• 2 tbsp balsamic vinegar
• 1 tbsp butter
• 1 tbsp sugar

• frying pan
• wooden spoon
• plate

In a pan, melt butter until it foams. Add onion half-rings and sauté over medium heat, stirring occasionally, for approx. 5 min. until they are golden brown and starting to caramelize. Add sugar and let it caramelize for approx. 3 min. Pour in balsamic vinegar, let it reduce for approx. 2 min. until slightly thickened, and then set pan aside.

Step 4/4

• 100 g Alpine cheese
• 1 tbsp butter
• pepper

Grate the mountain cheese. In a pan, heat the remaining butter. Add the spätzle and toss them to coat. Sprinkle in the grated cheese and stir until it has completely melted. Season to taste with salt and pepper, then serve the dish topped with the caramelized balsamic onions.

Enjoy your meal!