Käsespätzle

Recipe View Prepare the ingredients: Gather and measure all ingredients for efficient cooking. (5 minutes)

Recipe View Make the spaetzle dough: In a medium bowl, sift together flour, nutmeg, salt, and pepper. In a separate bowl, lightly beat the eggs and milk. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth, slightly sticky batter forms. Cover and let the dough rest at room temperature to allow the gluten to relax. (30 minutes rest)

Recipe View Cook the spaetzle: Bring a large pot of salted water to a rolling boil. Using a spaetzle maker or a colander with large holes, press the dough through into the boiling water in batches.

Recipe View Remove the spaetzle: As the spaetzle cook, they will float to the surface. Once floating, cook for another minute, then remove them with a slotted spoon and transfer them to a bowl. Toss with 1/2 cup of the shredded Emmentaler cheese to prevent sticking. (10 minutes)

Recipe View Caramelize the onions: In a large skillet, melt the butter over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and deeply golden brown, about 15-20 minutes. (20 minutes)

Recipe View Combine and finish: Add the cooked spaetzle to the skillet with the caramelized onions. Toss to combine. Sprinkle the remaining 1 cup of Emmentaler cheese over the spaetzle and onions. Stir until the cheese is melted and evenly distributed. (5 minutes)

Recipe View Serve: Serve the Käsespätzle immediately while hot and the cheese is gooey and melted.