Name: Cheese Spätzle with Fried Onions
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 platters
Ingredients: 300 g plain flour; 4 pcs eggs; 100 ml water; 1 teaspoon salt; 1 pinch nutmeg; 3 l water; 1 tablespoon salt; 200 g emmental; 3 pcs onion; 60 g butter; 1 pinch ground pepper

Step by step process

Spätzle dough

1
Cheese spätzle starts with the dough. Sift the flour into a bowl, then add the eggs, water, salt, and a pinch of nutmeg. Whisk the mixture thoroughly with a wooden spoon or whisk until it begins to bubble and pulls away from the sides of the bowl.
TIP:
First, mix the flour with the eggs and part of the liquid to form a thicker, smooth paste. Only then gradually whisk in the remaining liquid to prevent lumps from forming in the batter.
2
Cover the dough and let it rest for 15 minutes. Meanwhile, bring a large pot of salted water to a boil. A slightly loose, glossy dough is easier to push through the grater.

Onions and boiling the noodles

3
Slice the onion into thin rings. Heat the butter in a pan and fry the onion slowly for 12 to 15 minutes until golden, stirring occasionally so it caramelizes evenly and does not turn bitter.
TIP:
Caramelize the onions slowly over medium to low heat, stirring occasionally. It is not about searing them quickly, but about gradually evaporating the water and developing a sweet, rich flavor. If they start to darken too much, lower the heat and continue patiently.
4
Push the dough through a spätzle grater or a slotted ladle straight into the boiling water, working in batches. As soon as the cooked pieces float to the surface, drain them in a colander and let them drip dry.

Baking and serving

5
Grate the Emmental finely. In a baking dish or back in the warm pot, alternate layers of the hot noodles and grated cheese, then stir gently so the cheese stretches into strands. Season with pepper.
6
Divide the finished dish onto plates and top generously with fried onions. Serve this hearty German dish right away, while the cheese is hot and stringy.