Cheese spaetzle with roasted onions
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20 min
Total Time
5 min
Cooking Time
15 min
Preperation Time
Ingredients
| 200 g | Emmentaler (oder 150 g Emmentaler und 50 g Bergkäse) |
| 2 | Zwiebeln |
| 60 g | Butter |
| etwas | Salz |
| 400 ml | Gemüsebrühe (oder Geflügelbrühe) |
| 200 ml | Milch |
| 250 g | Spätzle (z. B. Tress G’schabte Schwäbische Spätzle, Garzeit 7–9 Min.) |
| etwas | Pfeffer |
| etwas | frisch geriebene Muskatnuss |
| 2 EL | Schnittlauchröllchen |
Instructions
Step 1 of 5:
Coarsely grate the cheese and peel the onions. Finely dice 1 onion, halve the other, and cut it into fine strips.
Step 2 of 5:
Melt 20 g of butter in a Frying Pan and slowly roast the onion strips until golden brown, then season lightly with salt.
Step 3 of 5:
Melt the remaining butter in a Pressure Cooker and sauté the diced onion in it, stirring, until lightly browned. Add the stock, milk, and spaetzle to the Pressure Cooker. Season everything with salt, pepper, and nutmeg and mix well. Close the Pressure Cooker with the Lid, set the cooking crown to level 3, and heat the pot on the highest setting. As soon as the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat. When the green ring becomes visible (Cooking Indicator: 2nd ring), cook the spaetzle for 5 min.
Step 4 of 5:
Remove the pot from the heat source, release the steam, and open it. Stir the grated cheese into the spaetzle and let it melt.
Step 5 of 5:
Season the cheese spaetzle to taste, divide between deep plates, and top with the fried onions. Sprinkle with chive rolls and serve.
