Allgäu cheese spaetzle
Cheese spaetzle with buttered onions – that's the taste of the Allgäu: With spicy mountain cheese and golden brown onions, these cheese spaetzle are real comfort food – easy to make, maximum enjoyment.
Ingredients · Servings 4
- 300 g Flour (Type 405)
- 3 Owner
- 3 egg yolks
- 4-5 tablespoons of mineral water
- 1 tsp salt
- Spätzle board and scraper (simply: Spätzle press or grater or Spätzle sieve)
- 100 g Butter
- 80 g grated Allgäu mountain cheese
- 80 g grated Emmentaler
- 3 tbsp chopped chives
- 3 onions
- Salt
- Zucker
- Freshly ground black pepper
Method · 40 min
- For the batter, combine the flour, eggs, egg yolks, sparkling water, and salt in a large bowl. Mix everything with a wooden spoon, then beat the batter vigorously until it forms bubbles. The batter is perfect when it flows slowly and thickly from the wooden spoon in one piece without tearing. If the batter is too thick, add a little more water.
- Bring plenty of salted water to a boil in a large pot. Dip a spaetzle board and spaetzle scraper into the boiling water to prevent the dough from sticking. Place 2-3 tablespoons of dough onto the spaetzle board and spread it thinly at the bottom edge. Using the scraper, scrape the dough from the board into the water in thin strips, dipping the scraper into the water before adding more dough. The spaetzle are done when they float to the surface. Remove them with a slotted spoon, rinse them under cold water, and drain well.
- Peel the onions. Slice two of them thinly and fry them in 75g of melted butter until golden brown. Season with a little salt, pepper, and sugar.
- Dice the remaining onion and sauté it in the remaining butter in a large pan until golden brown. Add the spaetzle and toss to coat. Stir in the grated cheese and let it melt.
- Top with the roasted onion rings and sprinkle with chives before serving. A green salad makes a good side dish.
Spätzle dough
Flour (Type 405)
