Cheese Spätzle with Crispy Onions and Cucumber Salad

Ingredients

• 500 gSpätzle
• 180 gMountain cheese
• 120 gEmmental cheese
• 20 gButter
• 200 gOnion
• 20 gWheat flour
• 2 tbspRapeseed oil
• 300 gCucumber
• 10 gDill
• 2 tbspWine vinegar
• 3 tbspWater
• 1 tspSugar
• 2 tspSalt
• 0.5 tspPepper
• 1 tspPaprika powder
• 0.25 tspNutmeg

Instructions

1. 1

   Fry onions crispy

   • Peel onions and slice into thin rings
   • Mix flour with paprika powder
   • Toss onion rings in the mixture
   • Heat oil in a pan
   • Fry onions until golden
   • Drain on paper towels and lightly salt
2. 2

   Dress cucumber salad

   • Wash cucumber and slice very thin
   • Finely chop dill
   • Whisk vinegar, water, and sugar
   • Combine cucumber with dressing
   • Season with salt and pepper
   • Let it rest briefly
3. 3

   Cook the spätzle

   • Bring a large pot of water to a boil
   • Salt the water
   • Add spätzle to the boiling water
   • Cook until they float
   • Drain and let steam off briefly
4. 4

   Melt cheese spätzle

   • Melt butter in a large pan
   • Toss spätzle in the butter
   • Add cheese gradually
   • Stir until melted
   • Season with pepper and nutmeg
5. 5

   Plate and serve

   • Divide cheese spätzle onto plates
   • Sprinkle crispy onions on top
   • Serve cucumber salad on the side
   • Serve immediately