Kaesespatzle mit Roestzwiebeln und Spargel
Comparing v1 → v2 · Back to recipe · History
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2-title: Käsespätzle with Caramelized Onions and Green Salad
2+title: Kaesespatzle mit Roestzwiebeln und Spargel
33 servings: 3
4-changelog: Initial recipe, frische Spätzle approach for speed.
4+changelog: Replaced caramelized onions with Roestzwiebeln (flour-coated, pan-fried, about 10 min); added roasted green asparagus (220C, 15-18 min) as substantial vegetable; added Cozy's cucumber as explicit side; removed green salad with Feldsalat, cucumber, and cherry tomatoes (cucumber moved to Cozy's plate; salad dropped in favour of hot veg).
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7-Thinly slice @onion{2}(large yellow, about 400 g total).
7+-- About 850 kcal per adult portion, about 480 kcal for Cozy.
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9-Melt @butter{15%g} with @olive oil{15%ml} in a wide #pan{} over medium-low. Add the sliced onions, a pinch of @salt{}, and an optional pinch of @sugar{} (speeds browning). Cook ~{25-30%minutes}, stirring every few minutes, until deep golden brown. Lower the heat if browning too fast. This is the longest step — start it first.
9+Preheat oven to 220°C.
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11-While the onions cook, make the salad dressing: whisk @olive oil{30%ml}, @white wine vinegar{15%ml}, @dijon mustard{5%g}, @salt{}, and @black pepper{} in the salad #bowl{}. Add @feldsalat{1}(or butter lettuce) on top — don't toss yet.
11+Toss @green asparagus{400%g}(woody ends snapped off) with @olive oil{15%ml}, @salt{2%g}, and @black pepper{} on a #sheet pan{}. Roast ~{15-18%minutes} until tender and lightly charred at the tips. No need to flip.
12+-- Asparagus goes in the oven first — everything else fits within that window. Pull it when the tips are just starting to char.
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13-Slice @cucumber{1}(small) and halve @cherry tomatoes{10}.
14+While asparagus roasts, toss @onion{2}(large, thinly sliced, about 400g total) with @plain flour{30%g} and @salt{2%g} until evenly coated. Heat @neutral oil{30%ml} in a wide #pan{} over medium-high. Fry onions in a single layer ~{8-10%minutes}, stirring occasionally, until golden and crispy. Watch them — they go from golden to burnt fast in the last 2 minutes. Transfer to a plate lined with kitchen paper.
15+-- Roestzwiebeln: the flour coating is what makes them crisp, do not skip it.
16+-- Leftover Roestzwiebeln keep a day in an open container — they go soggy in an airtight one.
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15-Boil a large #pot{} of salted water. Drop in @frische spätzle{400%g} and cook per package (usually ~{2-3%minutes}). Drain.
18+Bring a large #pot{} of salted water to a boil. Drop in @frische Spaetzle{400%g} and cook per package, usually ~{2-3%minutes}. Drain, reserving a small splash of pasta water.
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17-Off heat in the spätzle pot (or a wide #pan{}), add @butter{15%g}, then the spätzle, then half of the @bergkäse{150%g}(grated). Toss until the cheese melts. Add the remaining bergkäse, @gruyère{50%g}(grated), @black pepper{}, and an optional pinch of @nutmeg{}. Toss again.
20+Off heat in the Spaetzle pot, add @butter{15%g}, then the Spaetzle, then half the @Bergkaese{150%g}(grated). Toss until melted. Add remaining Bergkaese, @Gruyere{50%g}(grated), @black pepper{}, and a pinch of @nutmeg{}. Toss again. Loosen with a splash of pasta water if it clumps.
21+-- Bergkaese is the workhorse here — buy a block and grate it yourself, pre-grated does not melt as well. Gruyere adds sharpness. Both available at Rewe deli counter or packaged.
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19-Plate the spätzle and top with the caramelized onions. Toss the salad with the cucumber and tomatoes, and serve alongside.
23+Slice @cucumber{0.5}(into rounds) and arrange on a small plate with a pinch of @salt{}.
24+-- For Cozy: Spaetzle and cheese is the main event. Cucumber on the side as requested. Offer asparagus without pressure.
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21--- For Cozy: plate her spätzle before adding the heavy onion pile — give her a small spoonful on the side instead. Salad: serve cucumber and tomato undressed on her plate.
26+Plate Spaetzle and top with Roestzwiebeln. Serve asparagus alongside for adults.