Swabian Käsespätzle with hearty mountain cheese and roasted onions - Simple & Original
Who doesn't love them? My Swabian Käsespätzle with hearty mountain cheese and homemade, golden-brown roasted onions are the ultimate comfort food for anyone who likes it hearty and fresh. As a little cat with a weakness for good cuisine, I know: Nothing beats homemade Spätzle melting in a pan with tangy cheese. This recipe is wonderfully uncomplicated and completely avoids unnecessary convenience products. We only use fresh flour, eggs, and real mountain cheese to conjure up this wonderful taste on the plate. The secret lies in the patience when roasting the onions, which give the Käsespätzle their sweet and spicy note. Whether after a long day or as a special feel-good meal on the weekend – these Käsespätzle are guaranteed to succeed for anyone who cooks with love. Grab your apron and let's prepare this Southern German masterpiece together, which not only fills you up but also makes you happy. Meow, I'm already looking forward to the result!
Ingredients
Preparation
For the Spätzle dough, vigorously whisk flour (150 g) with eggs (2), salt (5 g), and water (50 ml) in a bowl until the dough bubbles – this is important for fluffiness!
Bring a large pot of salted water to a boil and press the dough through a Spätzle maker into the simmering water; as soon as the Spätzle float to the surface, they are done and can be skimmed off.
Slice the onion (1) into fine rings and fry slowly in a pan with butter (20 g) over medium heat until they are beautifully caramelized.
Finely grate the mountain cheese (100 g).
Add the freshly skimmed Spätzle to the pan with the roasted onions and stir in the mountain cheese (100 g) until everything has formed a wonderfully sticky and delicious combination.
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