Cheddar And Onion Spaetzle Recipes

CHEDDAR AND ONION SPAETZLE

Steps:

• For Thea's method (dumpling type) follow this link https://www.justapinch.com/recipe/thea-pappalardo/spaetzle/other-side-dish?k=Thea%27s+SPAETZLE+OTHER+SIDE+DISH&p=2&o=r FOR THE NOODLE VERSION: Put flour in a bowl and add eggs and a pinch of salt to it.
• Using a wooden spoon mix the ingredients until it forms a smooth paste. Add the luke warm water a little at a time until the consitancy is correct. (you may not use all the water) also you may need to add more flour if you add a bit too much water.
• Let the dough sit for about 30 to 40 minutes.
• Bring a large pot of water to a boil. Add some salt. Place your spaetzle press over the pan of boiling water and fill with dough. Press the handle and continue to press until all dough is used. Cut dough from bottom of press using a knife.
• Cook spaetzle until it all floats to top of pan. Remove from water using a slatted spoon to drain all water from them. Place them in a bowl and add a touch of butter to coat and keep from sticking.
• Now continue with steps four and five until all dough has been cooked.
• Once all dough is cooked take a large skillet and put enough butter in it to cook the spaetzle in. Add chopped onion to the butter and saute until onions are golden.
• Add the spaetzle and sprinkle with a nice amount of garlic powder, pepper, onion powder and salt (if you like) saute this for a few minutes to allow flavors to mix.
• Sprinkle you cheddar cheese over the spaetzle and then toss spatzle to mix and blend the cheese in.
• Serve with some brats, snitzle, pork chops anything you like : ) Very good with my https://www.justapinch.com/recipe/deneece-gursky/oven-fried-pork-chops/quick-easy-pork? and https://www.justapinch.com/recipe/deneece-gursky/bavarian-white-wine-kraut/quick-easy-vegetable?

CHEDDAR ONION DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES

Steps:

• In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.
• Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don't all stick together, and set aside while you make the sauce.
• Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!
• To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.

GREEN ONION SPAETZLE

Steps:

• Finely chop green onion and puree with the eggs in a food processor (do not use a blender!).
• In a med. bowl, add flour, 1 tsp salt, and mix then make a well in the center. Add the onion, egg mixture ( from the food processor) and chopped herbs. Using a fork, pull the flour from the sides of the bowl into the liquid until mixed. The dough should not be too runny, but keep in mind that the thicker it gets, the harder it will be to make the spaetzle. Add milk if needed. Let rest for 15 minutes.
• Bring plenty of salted water to a boil. Use a 'Spaetzlehobel', a food mill, a colander, or your fingertips to let little droplets of dough drop into the water. As soon as they rise, they are done. Layer in a oven proof bowl with the cheese, keep warm in a 280 F oven.
• To make the topping, cut the onions in slices then in quarters, quarter and de-seed the pears, do not peel if using fresh. Cut the pears in small cubes. Heat the butter in a skillet, until it foams, add onions and fry slowly to a light brown, 10 minutes or more. Turn them often, they may burn. Add the drained spaetzle. Add almonds and pears, fry for another 4 minutes. Adjust taste. If using canned pears, add last and warm lightly.
• Serve immediately with the gruyere cheese. Can be reheated as leftovers.