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Spaetzle with raclette cheese
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 882
  • Fat about 51g
  • Carbohydrates about 62g
  • Protein about 42g
This is needed
This is needed for 4 people
Spaetzle dough
  • 200 g flour for making dumplings
  • 100 g white flour
  • 3 fresh eggs
  • 1.5 dl milk water (1/2 milk, 1/2 water)
  • 0.75 tsp salt
To cook
  • salted water, boiling
Fried onions
  • 2 garlic cloves, sliced
  • 3 red onions, cut into rings
  • 2.5 tbsp white flour
  • 5 sprigs sage, cut into thin slices
  • 2 pinches salt
  • 1.5 tsp fennel seeds, crushed
  • 3 tbsp clarified butter
To complete
  • 0.75 dl water, hot
  • 300 g raclette cheese, cut into cubes
  • 150 g bacon strips
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Spaetzle dough
Mix the flour and salt in a bowl, create a well in the middle. Whisk together the milky water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
To cook
Gradually press the dough through a spaetzle sieve into simmering salted water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain and keep warm.
Fried onions
Mix the onions and garlic with the flour, sage and fennel seeds. Heat the clarified butter in a non-stick frying pan. Fry the onions for approx. 20 mins. over a medium heat until crispy, stirring occasionally. Remove, season with salt and set aside.
To complete
Gently fry the bacon in the same pan until crispy, without adding any oil. Remove from the pan and drain on paper towels. Wipe away the cooking fat. Add the spaetzle, cheese and water to the same pan, heat through until the cheese melts, stirring occasionally. Season. Crumble the bacon, serve the bacon and fried onions on top of the spaetzle.