Mushroom and herb spaetzle with honey-fried onions

Ingredients for 6 servings:

• 750 g flour
• 7 eggs
• n. B. water
• 1 kg mushrooms, fresh
• 7 onions
• 3 tbsp butter
• 250 g Emmental cheese, grated
• 2 bunches of parsley
• 1 tsp paprika powder
• 2 tbsp honey
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

sophisticated, quick to prepare

Whisk the flour, eggs, 250 ml water, and a little salt vigorously until the batter bubbles. Let it rest. Bring water and 1.5 tsp salt to a boil in a large pot. Press the batter through a spaetzle press into the boiling salted water. As soon as the spaetzle rise to the surface, skim them off with a slotted spoon and set aside. Clean and quarter the mushrooms. Peel two onions and finely dice them. Melt 1 tbsp butter in a pan and sauté the diced onions with the mushrooms. Season with salt and pepper. In a roasting pan, mix the spaetzle, mushrooms, Emmental cheese, and finely chopped parsley and cook uncovered in a preheated oven at 200°C (top/bottom heat) for 15-20 minutes. Meanwhile, peel the remaining five onions and slice them into rings. Fry them together in a pan with the remaining butter, paprika, and honey until golden brown. Add the honey roasted onions to the mushroom spaetzle and serve.