Main Course




  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 eggs
  • 3/8 cup 2% milk
  • 3 tablespoons butter
  • 1 onion, sliced
  • 1 1/2 cups shredded Emmentaler cheese
  • Directions

    1. Sift with each other flour, nutmeg, salt and pepper.
    2. Beat eggs in a carrier bowl.
    3. Alternately mix in milk and also the flour mixture until smooth.
    4. Let symbolize 30 minutes.
    5. Bring a large pot with lightly salted water to a facial boil.
    6. Press batter through a spaetzle press in to the water. You may also use a potato ricer, colander, or a cheese grater.
    7. When the spaetzle offers floated to the top of the waters, remove it to a bowl with a slotted spoon. Mix in A person cup of the cheese.
    8. Melt butter in the large skillet over medium-high heat up.
    9. Add onion, and cook before golden. Stir in spaetzle as well as remaining cheese until nicely blended.
    10. Remove from heat, as well as serve immediately.

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