Käsespätzle with Caramelized Onions and Green Salad

Version v1 current · History (1)

Serves 3

Ingredients

• 2 onion (large yellow, about 400 g total)
• 30 g butter
• 45 ml olive oil
• salt
• sugar
• 15 ml white wine vinegar
• 5 g dijon mustard
• black pepper
• 1 feldsalat (or butter lettuce)
• 1 cucumber (small)
• 10 cherry tomatoes
• 400 g frische spätzle
• 150 g bergkäse (grated)
• 50 g gruyère (grated)
• nutmeg

Steps

1. Thinly slice onion (2).
2. 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.
3. 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) on top — don't toss yet.
4. Slice cucumber (1) and halve cherry tomatoes (10).
5. Boil a large pot of salted water. Drop in frische spätzle (400 g) and cook per package (usually ⏲ 2–3 minutes). Drain.
6. Off heat in the spätzle pot (or a wide pan), add butter (15 g), then the spätzle, then half of the bergkäse (150 g). Toss until the cheese melts. Add the remaining bergkäse, gruyère (50 g), black pepper, and an optional pinch of nutmeg. Toss again.
7. Plate the spätzle and top with the caramelized onions. Toss the salad with the cucumber and tomatoes, and serve alongside.