Käsespätzle with Alpine Cheese and Fried Onions

What you need

• 400 g (3 1/4 cups) all-purpose flour
• 4 large eggs
• 200 ml (3/4 cup) milk
• 1 tsp salt, plus more for the cooking water
• 1/4 tsp nutmeg, freshly grated
• 150 g (5 oz) Emmental, coarsely grated
• 150 g (5 oz) Alpine mountain cheese, such as Bergkäse, coarsely grated
• 3 large onions, halved and thinly sliced
• 40 g (3 tbsp) butter
• black pepper, freshly ground, for serving
• 1 bunch chives, finely chopped

Method

Restated from the original video

1. 1

   Whisk the flour, eggs, milk, salt and nutmeg in a large bowl. Beat with a wooden spoon for 3-4 min, until the batter is thick, glossy and full of small bubbles.

2. 2

   Leave the batter to rest for 15 min. It should fall from the spoon in a slow, heavy ribbon.

3. 3

   Melt the butter in a wide pan over medium-low heat. Add the onions and cook, stirring often, until deep golden and sweet, 20-25 min.

4. 4

   Heat the oven to 120 °C (250 °F) and put an ovenproof dish inside to warm.

5. 5

   Bring a large pot of generously salted water to a boil, then lower to a steady simmer.

6. 6

   Press the batter through a spätzle press or a large-holed colander into the water, working in 3-4 batches. A board and a knife work as well: scrape thin strips straight into the pot.

7. 7

   Cook each batch until the spätzle float, then 1 min more. Lift them out with a slotted spoon.

8. 8

   Layer the hot spätzle in the warm dish with the Emmental and mountain cheese, three layers in all, so each layer melts the cheese above it.

9. 9

   Return the dish to the oven for 5 min, then stir gently until the cheese strings.

10. 10

    Top with the onions, a good grinding of pepper and the chives. Serve straight from the dish.

Imported from finis-feinstes.at. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.