Cheesy Spätzle with Crispy Fried Onions
Homemade egg noodles tossed with melted cheese and sweet, caramelized onions. Rich, creamy, and deeply satisfying.
- Time
- 45 min
- Serving
- 706 kcal
- Ingredients
- ≈ $1.61
- Protein
- 31 g
Ingredients
- 1 Wheat flour 72 g
- 2 Eggspack 10 pcs ≈ $1.93 0.8 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 36 ml
- 4 Salt 2 g
- 5 Nutmeg to taste
- 6 Goudapack 250 g ≈ $4.50 64 g
- 7 Onions≈ $1.60 per kg 80 g
- 8 Butterpack 180 g ≈ $1.58 16 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, egg, milk3, salt, and nutmeg into a thick, stretchy dough.
Let the dough rest for 10 minutes.
Slice onions7 into half-rings and fry in half the butter8 for 12–15 minutes until golden.
Bring salted water to a boil, then press dough through a large grater or colander into the water.
Cook spätzle for 2–3 minutes after they float, then drain in a colander.
Toss hot spätzle with the remaining butter8 and grated cheese.
Warm through for 2 minutes on low heat until the cheese melts, then top with fried onions7.
Tips
- Why it works
- Let the dough rest for 10 minutes, so the flour absorbs the liquid and the spaetzle don't fall apart when boiled. If you skip this, they will crumble.
- Substitutions
- Instead of Gouda, Edam (64 g) works. It melts faster but may be less aromatic. You can replace the onion with shallot (60 g), which is milder and sweeter.
- Common mistakes
- The spaetzle are overcooked if they taste rubbery and fall apart in your hand. Take them out right after they float up.
- Storing and reheating
- Keeps for 2 days in the fridge, but it's best eaten right away. Reheat in a pan for 3 minutes under a lid, adding a little milk.
- Serve with
- Serve with boiled green beans or stewed mushrooms to add volume and texture.
Comments 0
Sign in to leave a comment.
No comments yet.