CHEESE SPÄTZLE
6 eggs
pinch salt
50 ml sparkling water
350 g flour
2 tablespoons flour
1+1 tablespoon butter
1 small onion
150g Swiss hard cheese
1 small onion
chives
_ cut one onion into thin slices
_ heat one tablespoon butter in a pan
_ coat sliced onion with 2 tablespoons flour
_ fry onion in butter until browned and crispy
_ transfer to a kitchen paper
[to soak up the remaining butter]
_ slightly whisk the eggs together [in a large bowl]
_ add salt, sparkling water and flour
_ give this a good beat [with a wooden spoon] for at least 5 minutes
_ heat a large pot with salted water
_ once it boils put a small portion of dough into the ‘Spätzlehobel’
[if you don’t have one of those you can go with the traditional method of placing some dough onto a wooden cutting board above the boiling pot - use a wet knife to cut small dough portions off and push them into the water]
_ move the dough compartment up and down slowly
_ once all dough has dripped into the water and floated to the surface transfer the ‘Spätzle’ to a sieve
_ do the same with the remaining dough
_ quickly rinse ‘Spätzle’ under cold water
_ finely chop the second onion
_ fry in butter until translucent
_ finely grate the cheese
_ add ‘Spätzle’ and cheese to the pan with onion
_ stir until well combined [and all cheese is molten]
_ serve topped with brown roasted onions and sprinkle with chopped chives
KÄSESPÄTZLE
6 Eier
Priese Salz
50ml Mineralwasser
350g Mehl
2 Esslöffel Mehl
1+1 Esslöffel Butter
1 kleine Zwiebel
150g schweizer Hartkäse
1 kleine Zwiebel
Schnittlauch
