Onion-Topped Spaetzle and Cheese Bake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 935 cal. | (45 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 915 mg | (92 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 286 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams Pastry flour (such as spaetzle flour)
- salt
- 4 eggs
- 250 grams Emmentaler cheese
- 2 Tbsps melted butter
- 2 onions
- 3 Tbsps Pastry flour
- vegetable oil (for sautéing)
- 3 Tbsps scallions
Preparation steps
In a bowl, mix the flour with 1-2 pinches of salt, stir in the eggs and as much water as needed, about 200 ml (approximately 1 cup) until the dough falls in ribbons from a spoon. Cover and let stand 30 minutes.
Preheat the oven to 100°C (approximately 200°F). Finely grate the cheese
Bring a large pot of salted water to a boil. Have a bowl of ice water ready.
If the dough is too thick, add a little water and push the spaetzle through a spaetzle maker into the boiling water, cook until the spaetzle bob to the surface, 2-3 minutes.
Remove the spaetzle from the pan with a skimmer or slotted spoon and plunge into the ice water. Once all the spaetzle are made, toss in melted butter. Layers the spaetzle and grated cheese in a baking dish or ovenproof skillet. Cover and bake.
Cut the onions into rings and mix with the flour. Heat the oil in a skillet and saute the onions until golden brown, drain on paper towels.
Serve the cheese noodles topped with the onions and sprinkled with the chives.
