← All recipes

🥗 Allgäuer Cheese Spätzle with Caramelized Onions and Crunchy Arugula-Apple Salad

620 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Onions, yellow 2 pcs.
• Butter 4 tbsp
• Oil 1 tbsp
• Sugar pinch
• Arugula 200 g
• Apples, red 2 pcs.
• Balsamic vinegar, light 2 tbsp
• Olive oil 2 tbsp
• Mustard 1 tbsp
• Pepper, black ground pinch
• Milk 100 ml
• Spätzle, fresh 1 kg
• Emmental grated 200 g
• Chives, fresh 20 g

Instructions

1. 1. Bring about 3 liters of water with salt to a boil in a large pot.
2. 2. Peel the onions and slice them into thin rings.
3. 3. Heat 1 tablespoon of butter and 1 tablespoon of oil in a pan over low to medium heat.
4. 4. Add the onion rings to the pan.
5. 5. Sprinkle the onions with sugar and salt.
6. 6. Simmer the onions covered for about 15 minutes.
7. 7. Wash the arugula thoroughly and dry it.
8. 8. Wash the apples and cut them into quarters.
9. 9. Remove the core from the apple quarters.
10. 10. Cut the apple quarters into thin wedges.
11. 11. Mix 2 tablespoons of balsamic vinegar, olive oil, mustard, sugar, salt, and pepper in a bowl to make the dressing.
12. 12. Heat 1 tablespoon of butter and 50 milliliters of milk in a pan until it boils.
13. 13. Reduce the heat of the pan after it has boiled.
14. 14. Cook the spätzle in the boiling salted water for about 2 minutes.
15. 15. Drain the spätzle.
16. 16. Immediately add the hot spätzle to the butter-milk mixture in the pan.
17. 17. Stir the Emmental cheese into the spätzle until it has melted.
18. 18. Wash the chives and dry them.
19. 19. Slice the chives into thin rings.
20. 20. Add the arugula and apple wedges to the dressing.
21. 21. Toss the salad well with the dressing.
22. 22. Season the cheese spätzle to taste with salt and pepper.
23. 23. Plate the spätzle.
24. 24. Garnish the spätzle with the caramelized onions and chives.
25. 25. Serve the spätzle together with the salad.

Nutrition per serving

• kcal: 620
• Protein: 26 g · Fett/Fat: 30 g · Carbs: 62 g