Summary

Ingredients

• 4 egg (s)
• 400 g flour (wheat flour)
• 12 tablespoon water, (depending on the texture the dough)
• 1 teaspoon salt
• 300 g cheese, Gouda
• 1 Camembert (s), very ripe (good for using leftovers)
• 4 onion (s)
• 50 g onion (s), (fried onions, ready-made product)
• salt and pepper
• Chives, fresher, cut into rolls
• nutmeg

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Instructions

1. Make a dough from the flour with eggs, water and salt with the food processor or wooden spoon (depending on the constitution of the cook). Beat until it bubbles. (The amount of water depends on the size of the egg).
2. Chop the onions and slowly roast the onions in olive oil or clarified butter (depending on the constitution of the eater) until they are golden brown. Finally season with salt and pepper.
3. Grate or chop the two cheeses and mix.
4. Bring the salted spaetzle water to the boil in a large saucepan. Then scrape the spaetzle in portions or press it through a special sparrow sieve. Boil each portion vigorously, then boil for 1 - 3 minutes depending on the thickness, fish it out with a sieve and rinse well under cold water.
5. Heat the oven to 100 °.
6. Now put the spaetzle in an ovenproof dish. Then a portion of cheese on top. Now mix the roasted onions with the roasted onions and put a thin layer on the spaetzle. Season carefully with nutmeg. Then comes the next layer until everything is used up. The top layer must then be made of onions.
7. Set the oven to 170 ° and let it get hot for 15 minutes - this will make the last layer a little crispy. Garnish with chives before serving.
8. For example, green salad or raw vegetables (carrots, cucumbers, kohlrabi) and a glass of wine (depending on the constitution of the cook and guests ;-)) taste good with it.
9. Good succeed.