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Ingredients (2 servings)
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300 g Topfenspätzle
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1 Stk. Vorarlberger Käsespezialitäten
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200 g Zwiebel gelb
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1 Packung Bio-Butter
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Salz, Pfeffer, Muskatnuss
Preparation
- Peel the onions, slice them into thin rings, and coarsely grate the Vorarlberg cheese.
- Heat a generous amount of butter in a pan and slowly fry the onion rings over medium heat until golden brown and crispy, then remove and set aside.
- Melt a bit more butter in the same pan, add the quark spaetzle, and toss briefly until heated through.
- Fold in the grated cheese, season with salt, pepper, and a pinch of nutmeg, and wait until the cheese melts and becomes stringy. Top with the warm fried onions before serving.
