1. 1

   Step 1

   Peel the onions and cut them into fine rings. Toss the rings in 3 tbsp of all-purpose flour until they are lightly coated all over.

2. 2

   Step 2

   Heat 50 g of clarified butter in a pan and fry the onion rings over medium heat for about 10 minutes until crispy and golden brown, then drain on paper towels.

   Timer 10 min
3. 3

   Step 3

   Coarsely grate the sharp hard cheese.

4. 4

   Step 4

   Wash the chives, shake them dry, and cut them into fine rolls.

5. 5

   Step 5

   Briefly heat 1000 g of Spätzle in boiling salted water or cook according to package instructions, then drain.

6. 6

   Step 6

   Return the drained Spätzle to the pot and stir in 75 g of heavy cream.

7. 7

   Step 7

   Fold the grated cheese into the Spätzle and let it melt over low heat, stirring constantly, until a creamy consistency is reached.

8. 8

   Step 8

   Season the cheese Spätzle generously with a pinch of nutmeg, salt, and freshly ground black pepper.

9. 9

   Step 9

   Arrange the creamy Spätzle on plates, sprinkle with the crispy fried onions, and garnish with the fresh chives.

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