OK. I’m a spaetzle novice. First time I made it was last year and it was a box of spaetzle that was probably a year or more old. It wasn’t all that whoopy. So I gave it another chance and made it on my own.
Now let me give you one piece of advice… Think ahead when making this dish. If you don’t have a spaetzle maker, you might think of investing in one. You can find them at most major stores and of course, online at places like Amazon.com or even Walmart. A potato ricer would also work. If you don’t have either of those things, then a gallon sized zippie with the corner cut out will work just as well. That’s what I used.
Get your stuffs together.
Season your flour with salt and pepper (Salz and peffer).
Mix your eggs with your milk.
Add it to your flour and mix in. You don’t want it super runny if you’re using a press, but since I’m not… Yeah, this’ll work I guess.
Fill your press… Or zippie….
This just doesn’t look right.
Start adding your spaetzle to boiling salted water, taking it out as it starts floating to the top as it’s done.
Drain. This really doesn’t look appealing, but trust me. It is.
Spread your spaetzle out in a greased dish and top with shredded Swiss cheese. Bake until bubbly.
While it’s baking, caramelize some onions in olive oil (don’t use as much olive oil as I did… I am a bad judge of olive oil amounts LOL)
Take it out of the oven, sprinkle on your caramelized onions and enjoy!!!
1 1/2 c flour
3/4 tsp salt
Pepper to taste
3/4 c 2% milk
2 c shredded Swiss
3 tbsp butter
1 onion chopped
Preheat oven to 375 degrees
Add flour, salt and pepper in large bowl. Beat eggs and milk in separate bowl, add to flour once combined.
In a large pot of boiling water, press batter into the water. Remove when they start floating and drain.
Layer spaetzle in bottom of dish and cover with Swiss cheese.
Bake 30 minutes
Melt butter (or use olive oil) in large skillet over low heat. Add onions and cook until golden brown. Sprinkle over spaetzle.