Spaetzle with Cheese and Onions
With its calcium content, mountain cheese can strengthen the bones and teeth. Magnesium provides for strong nerves and vitamin A for good vision and beautiful skin. Sulphides from the onion have an antibacterial effect and flavonoids strengthen the defence cells.
A fresh leaf salad with a light vinaigrette and cherry tomatoes goes well with the Spätzle pan. If you like, you can serve the cheese spaetzle with even more herbs, for example with flat parsley or oregano.
- 350 grams Pastry flour
- 5 eggs
- freshly grated Nutmeg
- 250 grams grated Cheese (such as Bergkäse)
- 2 onions
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- scallions (for garnish)
Place the flour in the work bowl of an electric mixer fitted with the dough hook. Beat in the eggs and 1 teaspoon salt and season with nutmeg. Knead until the dough is thick and drops in ribbons from a spoon. Add a little cold water if necessary. Cover and let stand 10 minutes.
Peel the onions and cut into rings. Heat the oil and butter in a skillet and saute the onion over medium-low heat stirring occasionally until golden brown 6-8 minutes.
Bring a large pot of salted water to a boil.
Preheat the oven to 160°C (approximately 325°F).
Press the spaetzle dough through a spaetzle press into the boiling water. Return to the boil, stir several times and remove the spaetzle as they float to the surface with a slotted spoon. Drain and place half in a baking dish. Top with a bit of grated cheese and some of onions then the remaining spaetzle, the cheese and the onions. Bake until the cheese has melted and the spaetzle are piping hot, 5-10 minutes.
Serve sprinkled with chives.