Kasespatzle with fried onion

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• ägg
• mjölk
• gluten

Method

Follow the steps from top to bottom while you cook.

1. 1

   Whisk together the flour, eggs, salt, and water into a smooth, elastic batter. Let it rest for about 30 minutes.

2. 2

   Bring plenty of well-salted water to the boil.

3. 3

   Press or scrape the batter through a spaetzle press or a colander with large holes into the boiling water in small batches.

4. 4

   When the spaetzle float to the top, lift them out with a slotted spoon and rinse briefly in cold water to stop the cooking.

5. 5

   Butter an oven dish. Layer hot spaetzle with grated cheese and a little black pepper.

6. 6

   Top with extra cheese and fried onion.

7. 7

   Bake in a hot oven, about 230 C, for 5 to 8 minutes until the cheese has melted properly.

8. 8

   Serve immediately while the cheese is still soft and stretchy.

Serving profile

Tags

• german
• alpine dish
• comfort food