Kässpätzle with Caramelized Onions
Prep Time15 minutes mins
Cook Time1 hour hr 5 minutes mins
Total Time1 hour hr 20 minutes mins
Servings: 4 people
For the spaetzle
- 400 g Flour
- 4 Eggs
- 220 ml Cold water
- 1 tsp Salt
For the cheese sauce
- 50 g Flour type 550
- 50 g Butter
- 400 ml Milk
- 200 ml Cream
- 100 g Parmesan
- 200 g Gruyere or Emmental (ripe)
- 70 g Cheddar
- Salt and pepper
- 2 tsp Worcestershire sauce
For the caramelized onions
- 4 Onions
- 1 tbsp Brown sugar
Prepare the caramelized onions
Peel the onions and cut into half rings. Heat some oil in a pan and fry the onions over medium to high heat until tender. Then turn the heat down to medium to low heat. Add the sugar. Cook for at least 45 minutes until they are darkly brown. Stir regularly. If the onions should start, always add a tablespoon of water and remove the roasted aromas from the bottom.
Making spaetzle
For the spaetzle dough, mix the eggs, water and salt with a wooden spoon and gradually work in the flour. Beat by hand with the wooden spoon until it is nice and smooth. It has to be firm but easy to flow. If the dough is too thin, add a little flour.
Scrape spaetzle with the help of a spaetzle slicer or a spaetzle grater in boiling salted water and remove after about 1-2 minutes when they float on the surface. Then briefly quench with cold water.
Make cheese sauce
Melt the butter in a small saucepan. Then add the flour. Let it roast briefly and then add milk and cream in sips. Stir constantly with a whisk. When all of the liquid is in the saucepan, stir until the sauce thickens. Then add the Wocestershiresuace, half of the grated Parmesan, the Cheddar and 2/3 of the grated Gruyere or Emmental cheese, as well as salt and pepper.
Serving: 100g | Calories: 371kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 41.6g