Ingrédients pour Spaetzle With Gruyre And Caramelized Onions
- 1 cup milk
- 2 large egg yolks
- 1 large egg
- All Purpose Flour
- 1/4 teaspoon freshly grated nutmeg
- Salt & Freshly Ground Black Pepper
- Peanut Oil
- Unsalted Butter
- 1 1/2 cups grated Gruyère cheese
- White Onion
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Comment préparer Spaetzle With Gruyre And Caramelized Onions
- In a small bowl, whisk together 1 cup milk with 2 large egg yolks and 1 large egg.
- In a large bowl, whisk together 3 cups all-purpose flour, 1/4 teaspoon freshly grated nutmeg, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Gradually add the egg mixture to the flour mixture, stirring with a wooden spoon until just combined. A few lumps are okay!
- Cover the batter and refrigerate for at least 1 hour, or up to overnight. This allows the gluten to relax for a smoother spaetzle.
- Bring a large pot of salted water to a rolling boil. Add 2 tablespoons of salt to the water.
- Prepare a large bowl filled with ice water.
- Place a colander with large holes over the boiling water.
- Using a spatula or the back of a spoon, gently press about 1/2 cup of batter at a time through the colander into the boiling water.
- Repeat until all the batter is used.
- Cook the spaetzle for 2-3 minutes after all the batter has been added, or until they float to the surface.
- Immediately transfer the cooked spaetzle to the ice water, gently swirling to stop the cooking process and cool.
- Drain the spaetzle well and transfer to a large bowl.
- Toss the spaetzle with 1 tablespoon olive oil, salt, and freshly ground black pepper to taste.
- Preheat oven to 400°F (200°C).
- Lightly oil a 9x13 inch baking dish.
- Spread the spaetzle evenly in the prepared baking dish and dot with 2 tablespoons of butter.
- Sprinkle 1 1/2 cups grated Gruyère cheese over the spaetzle.
- Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- While the spaetzle is baking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat.
- Add 1 large onion, thinly sliced, and cook until softened, about 1 minute.
- Reduce heat to low and cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes.
- Once the spaetzle is baked, scatter the caramelized onions over the top and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
50g
Carbs
17g
