Ingredients
For 4 servings as a main dish
350g
Flour
1,5 tsp
Salt
3 dl
Milk-water (½ water, ½ milk)
3
Eggs
Nutmeg
250g
Sauerkraut, cooked, drained | alternatively cabbage and root vegetables
100g
Gruyère cheese
100g
Fribourg Vacherin cheese
50g
Butter
400g
Onions
Sunflower oil
Preparation
Mix the flour and salt, make a well, and add the milk-water, eggs and nutmeg. Beat vigorously into a smooth dough and let rest for 30 minutes.
Meanwhile, halve the onions, cut into strips and slowly caramelize in sunflower oil. Using a spaetzle sieve, add the batter to boiling salted water, bring to a boil once, and skim off the spaetzle. In a pan, mix with sauerkraut, mountain cheese and butter until nicely creamy, and serve with the caramelized onions.
