Abrahms' Family Recipes Kaesespatzle mit Roestzwiebeln und Spargel Meal plan
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Kaesespatzle mit Roestzwiebeln und Spargel

  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.

Serves 3