Delicious Cheese Spätzle with Crispy Fried Onions

Instructions

1. 11

   First, prepare the spätzle dough. In a large bowl, combine the flour, eggs, water, salt, and nutmeg. Mix well with a wooden spoon or a hand mixer until a smooth, slightly thick dough forms. The dough should be sticky but not runny. If it's too thick, add a tablespoon of water; if too thin, add a tablespoon of flour. Let the dough rest for 15-20 minutes.

2. 22

   Bring a large pot of salted water to a rolling boil. Using a spätzle maker, spätzle board, or a colander with large holes, press or scrape the dough directly into the boiling water in batches. Cook for 2-3 minutes, or until the spätzle float to the surface. Remove the cooked spätzle with a slotted spoon and transfer them to a bowl of cold water to stop the cooking process. Drain well and set aside.

3. 33

   Next, prepare the crispy fried onions. Toss the thinly sliced onion rings with 2 tablespoons of flour and a pinch of salt until evenly coated. In a large skillet, melt the butter over medium-high heat. Add the floured onion rings and fry them, stirring occasionally, until deeply golden brown and crispy. This will take about 8-10 minutes. Remove the crispy onions from the skillet and drain them on a paper towel-lined plate.

4. 44

   Preheat your oven to 350°F (175°C). In a large oven-safe dish or individual gratin dishes, layer the cooked spätzle with the grated Emmentaler and mountain cheese. Pour the heavy cream over the layers. Season with salt and pepper to taste.

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   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the spätzle are heated through and slightly golden on top.

6. 66

   Remove the cheese spätzle from the oven. Garnish generously with the crispy fried onions and freshly chopped chives before serving. Serve immediately and enjoy!