Creamy Cheese Spaetzle, with Fried Onions

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Creamy Cheese Spaetzle, with Fried Onions

Instructions

For the spaetzle dough, put the eggs and salt in a dough bowl and stir with a hand mixer, then slowly add the flour in portions. Add enough flour until the dough is viscous and tears off the whisk. If the batter becomes too firm, add a little water. Now let the dough rest a little.
Then scrape or press the dough into boiling water (with a spaetzle slicer), Knöpfle, i.e. short spaetzle, are best for this recipe.
Finely dice one of the onions, cut the remaining onions into rings (for fried onions). Sauté the diced onions in a pan with a little oil, then add the finished spaetzle to the onions, let them brown slightly while stirring. Then add half a glass of water and the vegetable stock.
Now let the whole thing boil down a little, add a little milk and season to taste, then a little cream for the taste, when everything is nice and creamy, the grated Emmentaler (you don`t need so much cheese because the cream and milk are already creamy ) fold in.
At the same time fry the onion rings in hot oil until they are nice and brown, then drain on kitchen paper. Finally, sprinkle the cheese spaetzle with chopped parsley and serve with the fried onions.

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