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Ingredients
ScaleNo serving count in the source — scale by factor
- butter
- onions, diced
- spaetzle, boiled in salted water
- Emmental or Gruyère cheese, or Gruyère
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Slowly fry diced onions with butter. When the onions are browned, remove them from the pan.
Fry the spaetzle in butter on low heat.
Grate the cheese over the frying spaetzle, and toss well.
Add the onions to the spaetzle and cheese, and toss well.
Serve with a green salad.