1. 1

   Step 1

   Dice 1 onion finely.

2. 2

   Step 2

   Heat some butter in a pan and sauté the onion cubes until translucent.

3. 3

   Step 3

   Pour 400 ml of heavy cream into the pan and bring to a brief boil.

4. 4

   Step 4

   Add 0.5 bunch of chopped parsley to the sauce.

5. 5

   Step 5

   Season the sauce with salt and pepper to taste.

6. 6

   Step 6

   Add 1 kg of Spätzle to the pan and let simmer for a few minutes.

   Timer 5 min
7. 7

   Step 7

   Add the 200 g of Emmental cheese and let cook for a little longer.

   Timer 5 min
8. 8

   Step 8

   Serve the Spätzle on a plate topped with the crispy fried onions.

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