John Myers
Ingredients for 4 servings:
- 4 eggs
- 400 g flour (wheat flour)
- 12 tbsp water (depending on the consistency of the dough)
- 1 tsp salt
- 300 g cheese, Gouda
- 1 Camembert(s), very ripe (great for using up leftovers)
- 4 onions
- 50 g onion(s) (fried onions, ready-made product)
- salt and pepper
- Chives, fresh, cut into rolls
- nutmeg
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
This is making my family weak…
Using a food processor or a wooden spoon (depending on the cook’s constitution), make a dough from the flour, eggs, water, and salt. Beat until bubbly. (The amount of water depends on the size of the egg.) Chop the onions and gently fry them in olive oil or clarified butter (depending on the cook’s constitution) until golden brown. Finally, season with salt and pepper. Grate or finely chop the two cheeses and mix. Bring the salted spaetzle water to a boil in a large pot. Then scrape the spaetzle in batches or press them through a special spaetzle sieve. Let each batch boil vigorously, then cook for 1-3 minutes, depending on the thickness, scoop out the spaetzle with a sieve, and rinse thoroughly under cold water. Preheat oven to 100°C (212°F). Place the spaetzle in an ovenproof dish. Sprinkle a portion of the cheese on top. Now mix the home-roasted onions with the ready-made fried onions and spread a thin layer on the spaetzle. Season carefully with nutmeg. Then add the next layer until it’s all used up. The top layer should then be onions. Set the oven to 170°C and let it heat up for 15 minutes – this will make the last layer a little crispy. Decorate with chives before serving. This goes well with leaf salad or simply raw vegetables (carrots, cucumbers, kohlrabi) and a glass of wine (depending on the constitution of the cook and guests 😉 ). Good luck.
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