German
Kasespatzle with fried onion
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German
GermanyKasespatzle with fried onion
Soft spaetzle batter cooked in batches and layered with Emmentaler and crisp onion before a quick gratination.
Ingredients
Pull out and measure what you need before you start cooking.
- 360 g plain flour
- 4 eggs
- 2 tsp salt
- 2.5 dl water
- 2 tbsp butter
- 225 g Emmentaler, coarsely grated
- 2 yellow onions, thinly sliced and fried golden
- Black pepper
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Whisk together the flour, eggs, salt, and water into a smooth, elastic batter. Let it rest for about 30 minutes.
- 2
Bring plenty of well-salted water to the boil.
- 3
Press or scrape the batter through a spaetzle press or a colander with large holes into the boiling water in small batches.
- 4
When the spaetzle float to the top, lift them out with a slotted spoon and rinse briefly in cold water to stop the cooking.
- 5
Butter an oven dish. Layer hot spaetzle with grated cheese and a little black pepper.
- 6
Top with extra cheese and fried onion.
- 7
Bake in a hot oven, about 230 C, for 5 to 8 minutes until the cheese has melted properly.
- 8
Serve immediately while the cheese is still soft and stretchy.
Serving profile
At a glance
8 ingredients and 8 steps from prep to serving.
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Source
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Recipe source: Recept verifierat mot Germanfoods.org. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av Kasespatzle.
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Image source: View original
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