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. Put on the water for the spaetzle. Boil the spaetzle in lightly salted water.
2. Meanwhile, finely dice one onion and cut the second into fine rings. If necessary, coarsely grate the cheese.
3. 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.
4. 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.
5. 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.
6. Serve the spaetzle with the roasted onions.
7. Tip:
8. I also like to sprinkle purchased fried onions on top.