Cheese Spaetzle with Bacon, Cream and Onions
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g spaetzle
- 125 g bacon, diced
- 2 large onions
- 150 g cheese (Gouda), rated
- 100 g cheese (Emmentaler), rated
- 200 ml cream, or cremfine
- 1 tablespoon chives, cut into rolls
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Put on the water for the spaetzle. Boil the spaetzle in lightly salted water.
- Meanwhile, finely dice one onion and cut the second into fine rings. If necessary, coarsely grate the cheese.
- Sweat the bacon cubes in a pan, add the onion cubes and glaze while turning. When the spaetzle float on the surface, drain them and fry them briefly with the bacon and onion cubes.
- At the same time, fry the onion rings in a second pan until they are brown. Dab the roasted onion rings on a kitchen towel and roast in the preheated oven at approx. 120 ° C.
- Add the cheese mixture to the spaetzle and fold in. If the cheese has run, add the cream and stir in. Add the salt and pepper and the chives.
- Serve the spaetzle with the roasted onions.
- Tip:
- I also like to sprinkle purchased fried onions on top.
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