Baked chard dumplings on cheese sauce with crispy onions

Ingredients for 4 servings:

• 250 g baguette(s) (seed baguette)
• 1 small onion(s)
• 1 tbsp margarine
• 300 g chard
• 2 tbsp extra virgin olive oil
• salt and pepper
• 2 eggs
• 4 tbsp wheat flour type 550
• 2 garlic cloves, grated
• Fat and breadcrumbs for the form
• 20 g butter
• ½ tbsp wheat flour type 550
• n. B. water
• 100g Gorgonzola
• 1 tbsp processed cheese
• 1 tsp vegetable stock powder
• black pepper, freshly ground
• e.g. milk
• 3 large onions
• 1 tbsp clarified butter
• some paprika powder, sweet
• ½ tbsp wheat flour type 550
• ½ tsp potato flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

For the dumplings, cut the wholegrain baguette (slightly stale) into small cubes of about 1 x 1 cm. Peel the onion and dice it too. Fry both in margarine. Clean and finely chop the chard. Heat the oil in a pan and fry the chard. Season with salt and pepper. Mix the baguette cubes with the eggs, the fried chard, the grated garlic cloves, and the flour to form a dough. Grease and crumble a loaf pan, pour in the dough, and press down firmly. Bake in a preheated oven at 185°C (top/bottom heat) for about 20 minutes. Remove from the oven, turn out, and cut into slices about 3 cm thick. For the sauce, melt the butter in a pan and mix with the flour. Then add a little water until you have a thick, lump-free sauce. Crumble the Gorgonzola slightly and let it melt in the sauce along with the processed cheese. Season with vegetable stock powder and pepper. Thin with milk until the desired consistency is reached. Peel the three onions, halve them, and slice them thinly with a slicer. Heat the clarified butter in a pan and fry the onions until the liquid has evaporated. Sprinkle with a little paprika. Sprinkle with flour and potato flour and fry over low heat for about 15 minutes, stirring constantly, until the onions are crispy. Finally, pour some sauce onto warmed plates, arrange the dumpling slices on top, and top with the onions. Tip: The dumplings also make a good side dish to meat with sauce.