Kasnocken with Caramelized Onions and Fresh Herbs

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 4 large eggs 4 large eggs
• 1 cup (100g) grated Emmental cheese 1 cup (100g) grated Emmental cheese
• 1 cup (100g) grated Gruyere cheese 1 cup (100g) grated Gruyere cheese
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons butter 2 tablespoons butter
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, grated Emmental cheese, grated Gruyere cheese, salt, and black pepper. Mix until a sticky dough forms.
2. 2.
   Bring a large pot of salted water to a boil.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally, for about 15-20 minutes. Set aside.
4. 4.
   Meanwhile, using a spaetzle maker or a colander with large holes, press the dough through the holes into the boiling water. Cook the dumplings for about 2-3 minutes or until they float to the surface. Remove them with a slotted spoon and transfer to a colander to drain.
5. 5.
   In the same skillet used for the onions, heat the olive oil over medium heat. Add the cooked dumplings and sauté for 2-3 minutes until lightly golden.
6. 6.
   Add the caramelized onions to the skillet with the dumplings and toss gently to combine.
7. 7.
   Sprinkle the fresh parsley and chives over the dish and give it a final toss.
8. 8.
   Serve the Kasnocken hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Emmental cheese — Make sure to use a good quality Emmental cheese for its distinct nutty flavor.
• Gruyere cheese — Opt for aged Gruyere cheese for a stronger and more complex taste.
• Fresh herbs — Use fresh parsley and chives to add a burst of freshness to the dish.

Tips & Tricks

• If you don't have a spaetzle maker, you can use a colander with large holes to press the dough through.
• For a richer flavor, you can add a splash of white wine to the caramelized onions.
• Serve the Kasnocken with a dollop of sour cream or Greek yogurt for added creaminess.
• Feel free to experiment with different types of cheese, such as Swiss or Fontina, to customize the flavor.
• Leftover Kasnocken can be reheated in a skillet with a little butter for a delicious next-day meal.

Serving advice

Serve the Kasnocken as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside roasted meats or sausages.

Presentation advice

Garnish the Kasnocken with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color. Serve it in a rustic ceramic dish or individual bowls for an authentic Austrian presentation.