Cheese spaetzle with garlic and chives

Ingredients for 3 servings:

• 2 eggs
• ½ tsp salt
• 5 tbsp spelt flour type 630
• n. B. water
• 1 garlic clove(s), grated
• ½ bunch chives, chopped
• 3 onions
• 1 apple, sour
• 10 g butter
• 2 tbsp oil, neutral, e.g. rapeseed oil
• 200 g Emmental cheese, finely grated
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Make a heavy batter from eggs, salt, flour, and a little water. Beat until bubbly. Stir in a grated garlic clove and the chopped chives. Let it swell for about 20 minutes. Bring water to a boil in a sufficiently large pot and add salt. Press the batter into the boiling water using a spaetzle slicer or press. After about 1-2 minutes, when the spaetzle float to the top, strain the spaetzle. Peel the onions and apple. Cut the onion into quarters and slice the apple. Heat oil and butter in a pan and gently fry the onions first. As soon as they start to brown, add the cored and peeled apple to the onions and fry. Everything should be nicely browned, but not crispy. Set two tablespoons of the mixture aside. Add the spaetzle to the remaining onions and then fold in 3/4 of the grated cheese. Fill a greased baking dish with the spaetzle mixture, then top with the remaining onions and cheese. Bake in a preheated oven at approximately 180°C (top/bottom heat) with the lid closed for approximately 20-30 minutes, until the cheese is nicely melted. Serve the cheese spaetzle on warmed plates. Serve with a salad of your choice.