🥗 Cheese Spaetzle with Caramelized Onions and Fresh Apple Salad

Name: Cheese Spaetzle with Caramelized Onions and Fresh Apple Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Apples, red 2 pcs.; Mini Romaine 2 pcs.; Onions, yellow 4 pcs.; Chives, fresh 10 g; Oil 4 tbsp; Vinegar 1 tbsp; Mustard 1 tsp; Salt pinch; Pepper, black ground pinch; Sugar 2 tsp; Butter 2 tbsp; Spätzle, fresh 800 g; Gouda, young block 200 g; Milk 100 ml

610 kcal · 30 min · 4 servings

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Ingredients

Apples, red 2 pcs.
Mini Romaine 2 pcs.
Onions, yellow 4 pcs.
Chives, fresh 10 g
Oil 4 tbsp
Vinegar 1 tbsp
Mustard 1 tsp
Salt pinch
Pepper, black ground pinch
Sugar 2 tsp
Butter 2 tbsp
Spätzle, fresh 800 g
Gouda, young block 200 g
Milk 100 ml

Instructions

1. Bring about 3 liters of water to a boil in a large pot.
2. Wash the apples thoroughly.
3. Quarter the apples and remove the stems and seeds.
4. Grate the apples coarsely.
5. Remove the stalks from the mini romaine lettuce.
6. Cut the lettuce into strips of about 1 to 2 cm.
7. Wash the lettuce strips.
8. Dry the lettuce thoroughly.
9. Peel the onions.
10. Slice the onions into very thin rings.
11. Wash the chives.
12. Shake the chives dry.
13. Cut the chives into small rings.
14. In a bowl, mix 3 tablespoons of oil, 1 tablespoon of vinegar, and mustard.
15. Season the mixture with salt, pepper, and sugar.
16. Add the grated apples to the dressing mixture.
17. Let the apples marinate in the dressing.
18. Heat 1 tablespoon of butter and 1 tablespoon of oil in a frying pan over medium heat.
19. Add the onion rings to the hot pan.
20. Sprinkle the onions with 1 teaspoon of sugar.
21. Add a pinch of salt to the onions.
22. Sauté the onions for about 15 minutes.
23. Cook the spaetzle in the pot with the boiling water for about 6 minutes.
24. Grate the Gouda coarsely.
25. Heat 1 tablespoon of butter and milk in another pan over medium heat.
26. Reduce the heat to low.
27. Drain the cooked spaetzle.
28. Add the spaetzle directly to the pan with the butter-milk mixture.
29. Stir the grated cheese into the spaetzle.
30. Let the cheese melt.
31. Combine the salad with the apple dressing.
32. Season the spaetzle with salt and pepper.
33. Plate the spaetzle.
34. Garnish the spaetzle with the chive rings.
35. Garnish the spaetzle with the caramelized onions.
36. Serve the spaetzle alongside the salad.

Nutrition per serving

kcal: 610
Protein: 21 g · Fett/Fat: 30 g · Carbs: 62 g