For 4 persons
Preparation time: 30 minutes (without waiting time)
Cooking & frying time: 40 minutes

500g flour
5 eggs
½ts salt
300g allgauan cheese
5 onions
100g butter
1 pinch of salt
white pepper from the mill

onions roasted in butter


Mix the flour with the eggs, salt, and 1/8 l water to a viscious dough with the hand mixer.
Cover the dough and let it expand for 15 minutes.
Grate the cheese, then peel the onions and cut then into small rings.
Heat the butter in a pan and fry the onion rings in it until they are brown.
Spice them with salt and pepper.
Bring a pot filled with salt water to the boil.

As soon as the water is boiling, fill the dough into a Spaetzlehobel (this is a plate with holes in it, which you put over  the pot) bit by bit and shred it into the water with the sled. Stir up the Spaetzle with a wooden spoon to prevent them from sticking together.
When they are swimming on the surface, take them out with a slotted spoon.
Let them drain properly.
Now variantly put the Spaetzle and the cheese into a preheated casserole in layers. At the end, the Spaetzle should be the upper layer. Then stray the onion rings over the Kaesspatzen.

Serve the Kaesspatzen in the casserole and hand out mache additionally.

Kaesspatzen are a very sumptuous meal.
To get them more accommodating, in Swabia you drink a fruit schnaps afterwards.

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