Summary

Ingredients

• 250 g pasta (macaroni)
• 1 kg onion (s)
• 1 clove garlic
• 3 tablespoon oil (herbal oil)
• salt and pepper
• 4 egg (s)
• 100 g sour cream
• 2 tablespoon parsley, chopped
• 150 g cheese, rated Emmentaler
• 2 teaspoons paprika powder, noble sweet
• Butter, for the mold

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Instructions

1. Cook the pasta al dente, drain, rinse and drain.
2. Peel the onions and cut into thin rings. Peel and finely chop the clove of garlic. Heat the oil. Fry the onions and garlic in it and let the liquid evaporate in an open saucepan over high heat for about 10 minutes. Season the onions with pepper and salt.
3. Whisk the eggs with the sour cream, mix in the parsley, grated cheese and paprika. Grease a baking dish with butter. First, layer a layer of onions, then the macaroni, cover with onions and pour the egg cream on top.
4. Because bake the casserole in 30 minutes until crispy, golden brown, at 200 °.