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Ingredients (2 servings)
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500 g Spätzle
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200 g Woerle Emmentaler mild
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100 g Schärdinger Bergbaron
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2 Stk. Zwiebeln
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20 g Butter
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Salz, Pfeffer
Preparation
- Peel the onions, cut into fine rings and roast in a pan with a little butter until golden brown.
- Coarsely grate the Emmental and Bergbaron cheese.
- Cook the spaetzle in boiling salted water according to the package instructions or heat them in a large pan.
- Fold the grated cheese into the hot spaetzle until completely melted. Season with salt and pepper.
- Serve the cheese spaetzle on plates and garnish with the roasted onions.
