Cheesy Spaetzle with Fried Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 742 cal. | (35 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 759 mg | (76 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- salt
- 4 eggs
- freshly ground peppers
- 100 milliliters milk
- 4 Tbsps butter
- 200 grams grated Emmentaler cheese
- 2 onions
- fresh parsley (for garnish)
Preparation steps
Bring a large pot of salted water to a boil. Combine the flour and 1 teaspoon salt in a bowl and mix with the eggs and about 150-200 ml (approximately 3/4-1 cup) until smooth, batter-like dough is formed. Place the dough into a colander with large holes. Hold over the pot of boiling water and press the mixture through the colander using a spatula. The noodles are cooked when they float to the surface.
Preheat the oven to 100°C (approximately 215°F).
Remove the noodles from the water with a slotted spoon and layer into a baking dish with the grated cheese. Cover and bake until the cheese is melted and bubbly.
Meanwhile, peel the onions and slice into thin rings. Fry the onion rings in butter until golden brown. Remove the noodles from the oven and top with the fried onions. Season with freshly ground pepper and garnish with fresh parsley.
