Spätzli mit Zwiebeln
Handmade Swiss egg button spätzli tossed in foaming butter with slow-caramelised sweet yellow onions, fresh alpine herbs, and freshly cracked black pepper.
Ingredients
- • 300g coarse plain flour (Spätzlimehl)
- • 3 large free-range eggs
- • 120ml sparkling mineral water or milk
- • 2 large sweet onions, thinly sliced into rings
- • 50g Swiss butter
- • 1/2 tsp sea salt and 1/4 tsp grated nutmeg
- • 2 tbsp fresh chives, snipped
Preparation Steps
In a bowl, beat the flour, eggs, water, salt, and nutmeg with a wooden spoon until smooth and bubbling. Rest for 15 minutes.
Melt half the butter in a wide skillet over medium-low heat. Fry the onion rings for 15 minutes, stirring frequently until sweet, soft, and deep golden brown.
Scrape or press the dough through a spätzli sieve into a large pot of boiling salted water. Cook for 2 minutes after they float to the surface, lifting out with a slotted spoon.
Toss the drained spätzli into the skillet with the caramelised onions and remaining butter. Sauté over high heat for 3 minutes until glistening and slightly crisp. Scatter with chives and serve.