Cheese spaetzle from the oven

Ingredients for 2 servings:

• 400 g spaetzle
• 4 m.-sized onion(s)
• 350 ml sweet cream
• 1 pinch (to taste) of clear or fondue
• 200 g Edam cheese
• 1 cream cheese spread
• butter
• breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Prepare the spaetzle as usual, or buy ready-made. Dice 3 onions and sauté in a saucepan until translucent. Then add the cream and stir in a little clear broth or Fondor. Season to taste. The flavor should be strong but not salty. Stir in the cream cheese spread. Bring to a boil briefly, then let it simmer until the sauce reduces slightly. Grate the Edam cheese. Grease a small casserole dish (diameter approx. 20 cm, depth approx. 7 cm). Layer the spaetzle, cheese, and sauce in the dish. Do this three times. Finish with the sauce. Meanwhile, slice the remaining onion into rings and lightly brown. In another pan, lightly brown the breadcrumbs in melted butter. First, add the onions to the cheese spaetzle, then the lightly browned breadcrumbs on top. Place the dish in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 20 minutes. Serve with any kind of leaf salad and/or tomato salad.