Cheese Spaetzle from Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g spaetzle
- 4 medium onion (s)
- 350 ml sweet cream
- 1 pinch (s) broth, clear or fondor
- 200 g Edam cheese
- 1 cream cheese
- butter
- Breadcrumbs
Print Recipe
Pin Recipe Instructions
- Prepare the spaetzle as usual, alternatively buy it ready-made.
- Cut 3 onions into cubes and sauté in a saucepan until translucent. Then add the cream and stir in a little clear broth or fondor. To taste. It should taste strong but not salty. Stir in the cream cheese. Bring to the boil briefly, sticking to it, the sauce will reduce slightly.
- Grate the Edam.
- Grease a small baking dish (diameter approx. 20 cm, depth approx. 7 cm). Add layers of spaetzle, cheese and sauce to the mold. A total of 3 times. Finish with the sauce.
- In the meantime, cut the remaining onion into rings and lightly brown. In another pan, lightly brown the breadcrumbs in melted butter.
- First put the onions on the cheese spaetzle, on top the peeled breadcrumbs. Put the mold in the oven for about 20 minutes at 200 degrees.
- Leaf salads of all kinds and / or tomato salad go well with this
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