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About the onions: I have not made them this way for a while, but: Prepare them by covering them in sugar and some salt (I never had any measurements... sugar/salt ratio tended do depend on what I was planning to do with them) and leaving them standing like that for a bit while your oil/fat heats up. When frying-time comes, the onions should be quiet moist ...


I don't have much to add on the subject of onions and cheese, but making your own SpƤtzle is not that difficult and totally worth the trouble. I use this recipe from The Galley Gourmet, and have found it to be very similar to what I've eaten in Bavaria.


In order to get crispy-crunchy fried onions, you need to deep-fry them at a high temperature. Pan frying just won't get them crunchy, they'll just get softer and softer as they get browner and browner. I don't know where you are from, but we have a product in the US that is ubiquitous in late fall, particularly on the Thanksgiving table. Perhaps something ...


I typically use kosher salt. You could use sea salt as well. It is not necessary to use canning salt.


Yes, you can freeze them: I have done it before, and it works just fine. They key (in my experience, that is) is to freeze the balls quickly if uncooked, and put them into the boiling water still frozen when you actually do the cooking. I have also been freezing cooked potato balls, and that works just fine as well -> In that case, warm them up in hot, but ...


Probably. Here's a recipe that that's similar: Au Gratin Potato balls. I'd recommend that you freeze them on sheets, and then once frozen, pack in Ziploc bags. As long as your time frame is so short (anything less than a month), that should be fine.

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