KƤsespƤtzli mit gerƶsteten Zwiebeln
A comforting and savory Swiss dish of soft, cheesy SpƤtzli (egg noodles) topped with crispy fried onions. It's a hearty and satisfying meal, often considered a national comfort food.
š§ Ingredients
- 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 SpƤtzli)
- 150 g GruyĆØre cheese(grated)
- 100 g Emmental cheese(grated)
- 2 medium Onions(thinly sliced)
- 3 tbsp Vegetable oil(for frying onions)
- 2 tbsp Butter(for tossing SpƤtzli)
šØāš³ Instructions
- 1
Make the SpƤtzli 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 SpƤtzli 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 SpƤtzli for 2-3 minutes, or until they float to the surface. Drain well.
- 5
While the SpƤtzli 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 SpƤtzli (drained), melt the butter over low heat. Add the drained SpƤtzli and the grated GruyĆØre and Emmental cheeses. Toss gently until the cheese is melted and coats the SpƤtzli.
- 7
Serve the KƤsespƤtzli immediately, topped generously with the crispy fried onions.
š” Pro Tips
- āThe SpƤtzli batter consistency is key; it should be thick enough to hold its shape but thin enough to pass through the maker.
- āDon't overcrowd the pot when cooking the SpƤtzli; cook in batches if necessary.
- āFry the onions slowly to ensure they become evenly golden and crispy without burning.
š Variations
- Add a dollop of sour cream or crĆØme fraĆ®che on top.
- Incorporate some sautƩed mushrooms with the onions.