Käsespätzle

Ingredients

• 1.25 cups all-purpose flour
• 3 whole large eggs
• ¼ cup whole milk
• 2 cups gruyère or emmental cheese, coarsely grated
• 1 medium yellow onion
• 2 tablespoons butter
• 2 tablespoons fresh chives, thinly sliced

Instructions

1. 1

   Pour 1.25 cups flour into a large mixing bowl.

2. 2

   Crack 3 eggs into the flour, add 0.25 cup milk, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

3. 3

   Whisk vigorously with a fork or small whisk until the batter is smooth and thick like pancake batter, with no lumps visible, about 2 minutes.

4. 4

   Set the batter aside at room temperature.

5. 5

   Place 1 medium onion on a cutting board with the root end pointing away from you, then slice it lengthwise from root to tip into thin half-moon slices about 1/8 inch thick.

6. 6

   Fill a large pot with 6 cups water, add 1 teaspoon salt, and set it on the stove over high heat until you see large rolling bubbles breaking the surface, about 6 minutes.

7. 7

   While the water heats, place 2 tablespoons butter in a 10-inch skillet over medium-high heat until the butter melts and foams, about 1 minute.

8. 8

   Add the sliced onions and stir once every 30 seconds with a wooden spoon, cooking until the edges turn deep golden brown and smell caramelized, about 8 minutes.

9. 9

   Tip the onions and any butter into a small bowl and set aside.

10. 10

    Once the water is at a rolling boil, hold a spätzle maker or colander with large holes over the pot and push the batter through in batches, letting the noodles fall into the water.

11. 11

    Stir gently once with a wooden spoon, then wait until the spätzle float to the surface and bob upward, about 2 minutes.

12. 12

    Using a slotted spoon, scoop the spätzle into a colander to drain, shaking gently to remove excess water.

13. 13

    Transfer the drained spätzle to a large serving bowl.

14. 14

    Scatter 2 cups grated cheese evenly over the hot spätzle, then toss gently with a spoon until the cheese melts and coats the noodles, about 1 minute.

15. 15

    Pour the caramelized onions and melted butter from the small bowl over the top.

16. 16

    Sprinkle 2 tablespoons fresh chives over the surface, divide between two plates, and serve immediately.

Tools you’ll need

• large mixing bowl
• fork or small whisk
• cutting board
• chef's knife
• large pot with lid
• 10-inch skillet
• wooden spoon
• small bowl
• spätzle maker or colander with large holes
• slotted spoon
• colander
• large serving bowl

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min