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Käsespätzli mit gerösteten Zwiebeln
A comforting and savory Swiss dish of soft, cheesy Spätzli (egg noodles) topped with crispy fried onions. It's a hearty and satisfying meal, often considered a national comfort food.
🧂 Ingredientes
- 300 g All-purpose flour
- 3 large Eggs
- 150 ml Milk
- 1 tsp Salt
- 0.25 tsp Nutmeg(freshly grated)
- as needed Water(for boiling Spätzli)
- 150 g Gruyère cheese(grated)
- 100 g Emmental cheese(grated)
- 2 medium Onions(thinly sliced)
- 3 tbsp Vegetable oil(for frying onions)
- 2 tbsp Butter(for tossing Spätzli)
👨🍳 Instrucciones
- 1
Make the Spätzli dough: In a bowl, whisk together the flour, eggs, milk, salt, and nutmeg until a smooth, thick batter forms. It should be pourable but not too thin. Add a little water if needed to reach the right consistency.
- 2
Bring a large pot of salted water to a rolling boil.
- 3
Using a Spätzli maker, a colander with large holes, or a potato ricer, press or pour the batter into the boiling water, forming small noodles.
- 4
Cook the Spätzli for 2-3 minutes, or until they float to the surface. Drain well.
- 5
While the Spätzli are cooking, prepare the onions: Heat the vegetable oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden brown and crispy. This can take 10-15 minutes. Remove with a slotted spoon and drain on paper towels.
- 6
In the same pot used for boiling the Spätzli (drained), melt the butter over low heat. Add the drained Spätzli and the grated Gruyère and Emmental cheeses. Toss gently until the cheese is melted and coats the Spätzli.
- 7
Serve the Käsespätzli immediately, topped generously with the crispy fried onions.
💡 Consejos de Profesional
- ✓The Spätzli batter consistency is key; it should be thick enough to hold its shape but thin enough to pass through the maker.
- ✓Don't overcrowd the pot when cooking the Spätzli; cook in batches if necessary.
- ✓Fry the onions slowly to ensure they become evenly golden and crispy without burning.
✨ Ideas de "Twist"
Inspiración para tu propia versión de esta receta
- Add a dollop of sour cream or crème fraîche on top.
- Incorporate some sautéed mushrooms with the onions.