Vegetarian winter soul food: cheese spaetzle with stewed onions
Winter is coming and with it finally the hearty dishes like delicious cheese spaetzle! Who really fancies fondues or stews at 12 or 17 degrees? Now it gets a bit fresher outside and with me slowly but surely the yearning for cozy warm soul food for the cold days comes. In addition, I have made this year again increased to balk basic recipes and classics. I could have sworn that I've done a lot more of the things that come regularly to my table, even on the blog. But that's not true. So now the good old classics and off you go with cheese spätzle with stewed onions .
The idea for the recipe comes from one of my favorite cookbooks: Winter kitchen: full of warmth, power and sensuality * by Tanja Dusy. The ideas for winter recipes are incredibly versatile and easy to implement. The recipe I've changed something to my taste and adapted the preparation steps.
Cheese spaetzle = Soul Food
Cheese spaetzles are really real food for the soul - when the cheese pulls strings and the sweet and spicy onions mix with the savory cheese. Hach. I do not know anyone who does not like cheese spaetzle. In some regions they are called Kässpatzn, Chäschnöpfli or Käsknöpfle and I have eaten the tastiest ones in a small mountain hut in Tyrol so far. But this may also be due to the fact that I have never been to Switzerland before and have not tasted it there ...
Food preparation and the only true recipes are like sand by the sea - as always, if it's about classics. Some prepare cheese spaetzle directly in the pan, others like a casserole in the oven. However, I have decided to keep the spaetzle warm in the oven only and to layer it alternately with the grated cheese in a casserole dish, so that the cheese melts, but they do not continue to gratinate or stew. So they stay warm, do not dry out and the cheese melts in the best possible way, draws wonderful threads and mixes well with the spaetzle.
With me? With braised onions and Emmentaler!
I serve them with stewed onions - they are allowed to sizzle slowly in the pan until they turn brown and sweet. For this I use the big onions, which are not too spicy by nature, but always have a slight sweetness. Of course you can also use 4-5 normal onions instead of the two large onions. A suitable alternative to the stewed onions would otherwise also be homemade, crispy fried onions.
Emmentaler or mountain cheese is a classic cheese, of course.Cover the mixing bowl and let the dough rest for about 10 minutes.
In the meantime, for the braised onions, melt the butter in a very large pan. Peel the onions and cut into fine rings or planing. Lightly simmer the onions over medium to moderate heat with the lid on for about 15 to 20 minutes, stirring occasionally, until they slowly turn red. Then season with a little sugar and salt.
Carefully rub the cheese on a square grater. Preheat the oven to 70 ° C convection and grease a high ovenproof mold (with lid) with butter and place in the oven.
Bring plenty of salted water to a boil in a large saucepan. Squeeze the spaetzle in portions through a spaetzle press or a spaetzle slicer and cook for a few minutes until they rise to the surface.
Skim off finished spaetzle, drain and place in oven dish.
Sprinkle some of the grated cheese over it, put the lid on and put the next portion of spaetzle in the boiling pan Press water. Lay alternately prepared spaetzle and grated cheese in the form layers until everything is consumed. Carefully mix the finished cheese spaetzle until the cheese pulls threads and arrange with the stewed onions. Serve with chives and freshly ground pepper sprinkled.
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