Summary

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

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Instructions

1. Preheat the oven to 120°C (248°F).
2. Bring a large pot of salted water to boil.
3. While waiting for water to boil, finely dice one onion, cut the other into thin rings, and grate the Gouda and Emmentaler if not already grated.
4. In a large pan over medium heat, cook the bacon cubes until the fat renders, about 5 minutes.
5. Add the diced onion and cook, stirring often, until golden and caramelized, about 5-7 minutes.
6. In a second pan over medium-high heat, fry the onion rings until golden brown, about 5-7 minutes.
7. When the water is boiling, add the spaetzle and cook until they float to the surface, about 3-4 minutes. Drain well.
8. Add the drained spaetzle to the bacon and onion mixture, stir well, and fry for 2 minutes.
9. Pat the fried onion rings dry with a kitchen towel and place in the warm oven.
10. Add the grated cheeses to the spaetzle mixture and fold in gently until combined.
11. Pour the cream over the mixture and fold in until everything is coated.
12. Season with salt and pepper to taste.
13. Transfer to a serving plate, top with the warm onion rings, garnish with chives, and serve.