dinner · everyday
Cheese spaetzle with browned onions
Tender spaetzle melted with Emmental in the skillet and piled with slow-browned onions and chives.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the onion thinly and cook it in half the butter over medium-low heat for about 20 minutes, until soft and browned. Move it to a plate.
-
2
Cook the spaetzle following the package directions and drain. Toss it in the rest of the butter in the skillet.
-
3
Add the water and the cheese, cover, and keep over low heat just until the cheese melts.
-
4
Divide between plates and top with the browned onions and chives.
