20-minute Spätzle with Appenzeller

Name: 20-minute Spätzle with Appenzeller
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack of (1 kg) Spätzle (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 150 g Appenzeller cheese; 2 Onions; 7-10 Tbsp a little + 2 tablespoons butter; 2 TABLESPOONS Flour; 4 Stem(s) flat leaf parsley

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 pack of (1 kg) Spätzle (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
150 g Appenzeller cheese
2 Onions
7-10 Tbsp a little + 2 tablespoons butter
2 TABLESPOONS Flour
4 Stem(s) flat leaf parsley

Directions

1
Heat the spaetzle in boiling salted water according to the package instructions. Meanwhile grate cheese finely. Peel onions and cut into rings. Drain spaetzle. Alternately layer with some cheese in a greased casserole dish, season with pepper and nutmeg.
2
Sprinkle with rest of cheese. Bake under the hot oven grill for 5-7 minutes.
3
Turn the onions in the flour. Fry in 2 tablespoons of hot butter until golden brown. Wash parsley, shake dry and chop leaves. Spread onions and parsley on the spaetzle. Serve with salad.