Simple Way to Prepare Jamie Oliver Spaetzle with Butter, Fried Onion, and Gruyere Cheese

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spaetzle with butter, fried onion, and gruyere cheese. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Spaetzle with Butter, Fried Onion, and Gruyere Cheese is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Spaetzle with Butter, Fried Onion, and Gruyere Cheese is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have spaetzle with butter, fried onion, and gruyere cheese using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Spaetzle with Butter, Fried Onion, and Gruyere Cheese:

1. Take 2 cups flour
2. Prepare 2 tablespoons salt
3. Make ready 1 teaspoon black pepper
4. Take 1/2 teaspoon nutmeg
5. Get 4 large eggs
6. Make ready 1/2 cup milk
7. Make ready 4 tablespoons butter
8. Make ready 1 onion sliced
9. Prepare 1 cup gruyere cheese (or any mountain cheese)

Steps to make Spaetzle with Butter, Fried Onion, and Gruyere Cheese:

1. Mix flour and spices in large bowl.
2. Add eggs and milk to flour mixture and mix to combine.
3. Let dough rest for 15 min.
4. Push scoops of dough through spaetzle tool or large hole of cheese grater into pot of boiling water.
5. When spaetzle floats, remove from water and set aside.
6. In large pan, heat butter over medium-high heat.
7. When butter is hot, add onion slices. Fry until golden brown and crispy.
8. Using tongs, remove onions, leaving the butter in the pan.
9. Add Spaetzle to butter and cook until browned.
10. Remove pan from heat and add cheese. Mix until cheese is completely melted.
11. Transfer spaetzle to serving dish and top with fried onions.

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