Molly coats her spaetzle with a creamy and tangy Gruyère cheese sauce for the most-comforting side dish!Watch #GirlMeetsFarm on Sundays @ 11a|10c from 9/19/21 to 12/19/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3EYOiOzSubscribe to Food Network ▶ http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cheesy Spaetzle with Fried Onions & ChivesRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 50 minActive: 20 minYield: 6 to 8 servingsIngredients3 cups (384 grams) all-purpose flour1/4 teaspoon ground nutmeg Freshly ground black pepper 1 teaspoon Kosher salt 4 large eggs 1 cup (240 grams) whole milk Extra-virgin olive oil Freshly chopped chives, for garnish as desired Sauce, recipe follows1 cup crispy fried onions, for garnish Sauce:1/4 cup (67 grams) unsalted butter1 small yellow onion, finely chopped Kosher salt Freshly ground black pepper 1/2 teaspoon sweet paprika 6 tablespoon (48 grams) all-purpose flour 2 1/2 cups (600 grams) whole milk 8 oz (225 grams) Gruyère cheese, shredded 1/3 cup freshly chopped chives DirectionsIn a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don’t all stick together, and set aside while you make the sauce.Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!Sauce:To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.Cook’s NoteIf not serving immediately or if you're reheating leftovers, stir another splash of milk into the spätzle before serving to loosen up the sauce.)Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #CheesySpaetzleMolly Yeh's Cheesy Spaetzle with Fried Onions & Chives | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=2pZoWqNO9P0
