Pan-fried Spätzle with Époisses and Fried Onions

  • 1 pers.
  • 15 min
  • 15 min
  • easy


  • 60gr of Germain Époisses
  • 150 gr Spätzle
  • 2 small onions
  • 10 cl of liquid cream
  • 1 tablespoon butter
  • 1 tablespoon of starch
  • 1 branch of flat parsley


  • 1
    Cut 1 onion into rings and place them in a cap. Sprinkle the onions with starch, stir to coat them well. Fry the slices in hot oil.
  • 2
    In a frying pan, heat the butter. Slice the onion and add it to the pan. Do sweat.
  • 3
    Add the spätzle to the pan and fry for about 5 to 10 minutes on low heat.
  • 4
    Deglaze with the cream and season with salt and pepper.
  • 5
    Place the sliced Époisses on the Spätzle, garnish with fried onion rings and parsley pluches.


Serve with a salad. Add some bacon to the pan to intensify the taste.

To print