Cheese spaetzle with roasted onions
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20 min
Total Time
5 min
Cooking Time
15 min
Preperation Time
Ingredients
| 200 g | Emmentaler (or 150 g Emmentaler and 50 g mountain cheese) |
| 2 onions | |
| 60 g | Butter |
| some | salt |
| 400 ml | Vegetable broth (or chicken broth) |
| 200 ml | Milk |
| 250 g | Spätzle (e.g. Tress G'schabte Schwäbische Spätzle, cooking time 7–9 min.) |
| a little pepper | |
| a little freshly grated nutmeg | |
| 2 tbsp | chive rolls |
Instructions
Step 1 of 5:
Coarsely grate the cheese and peel the onions. Finely dice 1 onion; halve the other and cut it into thin strips.
Step 2 of 5:
Melt 20 g of butter in a pan and slowly fry the onion strips until golden brown, then season lightly with salt.
Step 3 of 5:
Melt the remaining butter in a pressure cooker and sauté the diced onions while stirring until lightly browned. Add the broth, milk, and Spätzle to the pressure cooker. Season everything with salt, pepper, and nutmeg, and mix well. Close the pressure cooker with the lid, set the cooking valve to level 3, and heat the pot on the highest setting. As soon as the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. When the green ring (cooking indicator: 2nd ring) becomes visible, cook the Spätzle for 5 min.
Step 4 of 5:
Remove the pot from the heat source, release the steam, and open. Stir the grated cheese into the Spätzle and let it melt.
Step 5 of 5:
Season the Käsespätzle to taste, divide into deep plates, and top with the fried onions. Sprinkle with chopped chives and serve.
