This is one of my top favorite dishes. It originates from the South of Germany. Golden caramelized onions topping Spätzle with cheese, accompanied by a fresh salad and a white wine. Life is beautiful!
To make the Spätzle, you need 500g flour, 5 or 6 eggs, 1/4 ltr or less water, and a teaspoon of salt. Mix and knead to get a smooth dough, rather thick and heavy. In a big pot, bring water to a boil, put salt into the water. Then put the dough through a Spätzle maker or (if you don't have one) put some dough on a wet wooden board and scrape strings off into the boiling water. Let every batch boil for a few minutes until they have grown visibly, then haul them out of the water and put them in a sieve. Repeat until dough is finished.
To make caramelized onions: Skin 3 or 4 onions and cut them in thin slices. Melt butter in a pan on medium-high heat, put in the onions and let them fry for a few minutes, then turn all of them to fry from the other side. Repeat this process for some time (like 40 to 60 minutes), reducing the heat slowly, until the onions are golden. There is no way to make this faster, as far as I know.
To make Kässpatzn: Put a good amount of Spätzle in a pan with melted butter to reheat them. Stir frequently. Put some ground Gouda or Butter Cheese in, don't forget to season with salt and pepper. Serve with onions on top.
To make the Spätzle, you need 500g flour, 5 or 6 eggs, 1/4 ltr or less water, and a teaspoon of salt. Mix and knead to get a smooth dough, rather thick and heavy. In a big pot, bring water to a boil, put salt into the water. Then put the dough through a Spätzle maker or (if you don't have one) put some dough on a wet wooden board and scrape strings off into the boiling water. Let every batch boil for a few minutes until they have grown visibly, then haul them out of the water and put them in a sieve. Repeat until dough is finished.
To make caramelized onions: Skin 3 or 4 onions and cut them in thin slices. Melt butter in a pan on medium-high heat, put in the onions and let them fry for a few minutes, then turn all of them to fry from the other side. Repeat this process for some time (like 40 to 60 minutes), reducing the heat slowly, until the onions are golden. There is no way to make this faster, as far as I know.
To make Kässpatzn: Put a good amount of Spätzle in a pan with melted butter to reheat them. Stir frequently. Put some ground Gouda or Butter Cheese in, don't forget to season with salt and pepper. Serve with onions on top.
