John Myers
Contents
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Ingredients
- 4 Free range eggs
- 300 g Flour type 550
- 1 tsp Black pepper from the mill
- 0,5 tsp Salt
- Water
- 6 Fresh and big onions
- 3 tbsp Sunflower oil
- 150 g Swiss Emmental, grated
- 150 g Appenzeller, grated
- 150 g Gruyère, grated
Instructions
- Peel the onions and cut into half rings. Heat the fat in a pan and slowly brown the onions in it, stirring constantly.
- Make a heavy batter out of eggs, flour, pepper, salt and water. It must bubble when striking with a wooden spoon and almost not fall off the spoon.
- Bring enough water to the boil, salt it and use the spaetzle slicer - I have this tuppet part - rub a third of the dough into the boiling water.
- As soon as the spaetzle are on the surface of the water, take them out with a slotted spoon and place in a greased casserole dish.
- Now first spread the grated Emmental cheese on top and then a third of the roasted onions.
- Process the rest of the dough as described above. On the last layer of spaetzle, the onions are added first and then the cheese.
- Bake this casserole in the preheated oven for about 40 minutes at 190 degrees lower / upper heat.
Nutrition
Serving: 100gCalories: 692kcalCarbohydrates: 5.2gProtein: 1.1gFat: 75.3g
