Spaetzle with Butter, Fried Onion, and Gruyere Cheese It's hard to go wrong with cheese, onions and dough 🙂 I agree wit Luke's comment above that I had to add quite a bit of water to get the batter to a good consistency. Press the spaetzle dough through a spaetzle press into the boiling water. Return to the boil, stir several times and remove the spaetzle as they float to Top with a bit of grated cheese and some of onions then the remaining spaetzle, the cheese and the onions.

Ingredients of Spaetzle with Butter, Fried Onion, and Gruyere Cheese

  1. It's 2 cups of flour.
  2. Prepare 2 tablespoons of salt.
  3. It's 1 teaspoon of black pepper.
  4. You need 1/2 teaspoon of nutmeg.
  5. It's 4 of large eggs.
  6. You need 1/2 cup of milk.
  7. You need 4 tablespoons of butter.
  8. Prepare 1 of onion sliced.
  9. You need 1 cup of gruyere cheese (or any mountain cheese).

Spaetzle with Butter, Fried Onion, and Gruyere Cheese step by step

  1. Mix flour and spices in large bowl..
  2. Add eggs and milk to flour mixture and mix to combine..
  3. Let dough rest for 15 min..
  4. Push scoops of dough through spaetzle tool or large hole of cheese grater into pot of boiling water..
  5. When spaetzle floats, remove from water and set aside..
  6. In large pan, heat butter over medium-high heat..
  7. When butter is hot, add onion slices. Fry until golden brown and crispy..
  8. Using tongs, remove onions, leaving the butter in the pan..
  9. Add Spaetzle to butter and cook until browned..
  10. Remove pan from heat and add cheese. Mix until cheese is completely melted..
  11. Transfer spaetzle to serving dish and top with fried onions..

A detailed list of Cut onion into thine circles and fry in the butter. Sift the flour in the bowl, add mineral water, egg, salt and knead (you can use your food processor). I got some spaetzle in an office draw, it looks like pasta.do i treat it as such or are there some special recipes one uses it to make? It consisted of a layer of spaetzle, some sauerkraut, then swiss cheese, and topped with some crunchy fried onions. Here, the addition of Gruyère cheese gives these versatile little dumplings extra richness.

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