Preparation time: 30min
For 4 people:
Peel and slice the onions.
Melt the butter in a frying pan and fry the onion with a pinch of salt on a low heat for 10 minutes until tender.
Cook the spätzle in salted boiling water for 13 minutes.
In the meantime, remove the rind from the Raclette cheese and cut the cheese into small cubes. Melt the cheese with the white wine and the cream in a saucepan. Once melted, add the flour and stir to thicken the sauce. Add salt and pepper to taste.
Add the cooked spätzle and the soft onions to the saucepan with the cheese sauce and stir together.
Divide the spätzle between 4 plates and sprinkle with the crispy onions and the chives.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.