Cheese Spätzle with Sauerkraut and Onions
Cheese spätzle with sauerkraut and onions is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g flour
- 4 eggs
- a pinch ground nutmeg
- Salt
- 1 Shallot
- 200 g Emmental cheese
- 1 tbsp butter
- 200 ml whipping cream
- 200 g sauerkraut (pre-cooked)
- fresh ground nutmeg
- Salt
- black pepper (ground fresh)
- 4 onions
- 2 tbsp butter
- fresh chives (for garnish)
Instructions
-
1.
Bring a large pot of salted water to a boil. Quickly whisk flour, eggs, 100 ml water, nutmeg and a pinch of salt into a stiff dough in a bowl. Let the spätzle dough rest for 5 minutes, then press or scrape it from a wet board into the boiling water using a spätzle scraper or knife. Boil, stir occasionally, and let it cook for 2-3 minutes until the spätzle float to the surface.
-
2.
Remove the spätzle with a slotted spoon and drain.
-
3.
Peel and finely dice the shallot. Grate the Emmental cheese. In a pan sauté the diced shallot in 1 tbsp butter, pour in cream, reduce slightly, then add the spätzle and sauerkraut. Stir in the cheese and season with nutmeg, salt and pepper.
-
4.
For the caramelized onions, peel the onions, slice them thinly into rings, and cook them in 2 tbsp butter over medium heat until golden brown, stirring frequently. Top the cheese-sauerkraut-spätzle with the browned onions and garnish with fresh chives before serving.
