Spätzle with cheese in layers with onions and chives

Name: Spätzle with cheese in layers with onions and chives
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Flour; 4 Eggs; 7-10 Tbsp (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 3-4 Tbsp Mineral water; 200 g Emmental cheese; 1/2 bunch Chives; 1 TABLESPOON Oil; 3 Onions; 20 g Butter

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour
4 Eggs
7-10 Tbsp (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
3-4 Tbsp Mineral water
200 g Emmental cheese
1/2 bunch Chives
1 TABLESPOON Oil
3 Onions
20 g Butter

Directions

1
Mix flour, eggs, a teaspoon of salt, nutmeg and mineral water to a smooth, thick dough. Let the dough rest for one to two hours. In the meantime, grate cheese finely.
2
Wash the chives and cut into fine rings. Bring plenty of salt water and oil to the boil. Gradually put a part of the spaetzle dough on the moistened "spaetzle board" and scrape fine strips into the boiling salted water with a long knife.
3
Bring to the boil until the spätzle rise. Remove the spaetzle with a skimmer and rinse briefly in a sieve under cold water. Drain and keep warm. Process the remaining dough in the same way.
4
Mix the spaetzle with the cheese and place in an ovenproof dish and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) until the cheese has melted. Peel onions and cut into thin rings.
5
Heat butter, fry onions in it until golden brown and pour over the cheese noodles. Sprinkle with chives.