Cheese Spaetzle
Sometimes I run across recipes posted in the blogs I subscribe to that I have to make ASAP because they look and sound amazing.
Like this Cheese Spaetzle from Masala Herb.
I only had about a cup of leftover spaetzle/nokedli in the freezer, so I had to estimate the amount of cheese (old/sharp cheddar) that I used and cut up the smallest onion I found in my mesh bag of onions. I used real butter, rather than margarine, to cook the onion, as the recipe recommended, and tried to slice the rings as evenly as possible so that they would cook at the same rate. As the thinner rings caramelized, I removed them from the frying pan to try to avoid any burning. (Well, I tried.)
It took less than a minute under the broiler to melt the cheese ... and then I dug in.
I had intended to leave half of the dish for the next day but ended up finishing the pan cause it was just THAT good.
Like this Cheese Spaetzle from Masala Herb.
I only had about a cup of leftover spaetzle/nokedli in the freezer, so I had to estimate the amount of cheese (old/sharp cheddar) that I used and cut up the smallest onion I found in my mesh bag of onions. I used real butter, rather than margarine, to cook the onion, as the recipe recommended, and tried to slice the rings as evenly as possible so that they would cook at the same rate. As the thinner rings caramelized, I removed them from the frying pan to try to avoid any burning. (Well, I tried.)
It took less than a minute under the broiler to melt the cheese ... and then I dug in.
I had intended to leave half of the dish for the next day but ended up finishing the pan cause it was just THAT good.