Vegetarian classic: cheese spaetzle with fried onions

Personally, the “Käsknöpfle” Vorarlberg style are a bit too dry. That's why I add a dash of whipped cream to my cheese spaetzle. The spaetzle themselves are made easy and can also be frozen as a reserve or processed into egg dumplings the next day, for example, or as a side dish.

The ingredients for 6 servings:

• 500 g non-slip flour + approx. 100 g flour for the fried onions
• 6 eggs
• 150 ml water
• 15 g salt
• 150 g of cheese
• 250 ml whipped cream
• 3 onion

In just XNUMX steps:

1. For the Spaetzle dough Mix 500 g flour, lukewarm water, eggs and salt. In numerous recipes it is emphasized that the ingredients should not be mixed with a mixer but by hand. I personally use a hand mixer with a kneading attachment. It's faster. In my opinion, the quality of the spaetzle does not suffer at all. The dough can be relatively runny. If it is too tight, planing turns into fitness training.
2. I then spread the dough through one spaetzle in a large pot of boiling water - my plane is round and sits like a lid on the pot. Since it is difficult for the steam to rise, you have to be careful with this variant that the water does not boil up.
3. The Spaetzle Cook for about 5 minutes until they float on top, then pour into a sieve and immediately rinse with cold water so that they do not stick together.

Now you can portion the spaetzle as required and store it in the refrigerator or frozen. If you are hungry, proceed as follows:

Heat the spaetzle in a pan (in a coated pan without any fat, without a coating with just a little oil or butter). Add grated cheese. I use a 50/50 mixture of young Gouda and spicy mountain cheese. Then deglaze with whipped cream and heat and mix everything until the cheese and cream have melted. Season with salt and, if you like, pepper.

The fried onion:

In advance, cut the onion into strips or rings, turn in flour and then fry in a saucepan with vegetable oil. After cooling, they should be nice and crispy and can be sprinkled on the hot cheese spaetzle.

Bon appetite! 🙂