Cheese Spaetzle with Caramelized Onions

Method8 steps

1. 1

   Step 1: Whisk the egg (1) and measured 200 ml water together. Add flour and the ½ teaspoon dough salt to make a thick, sticky, lump-free batter. If it is too stiff to press through your spaetzle maker, add extra water only as needed, up to ¼ cup. Let the batter rest for 20 minutes.

   Rest spaetzle batter · 20 minUses 1 large egg · 200 ml water for batter (about ⅔ cup plus 3 tbsp) · 2 cups all purpose flour (250 g / 8 ¾ oz) · ½ teaspoon salt · Up to ¼ cup extra water only if batter cannot pass through the spaetzle maker

2. 2

   Step 2: Meanwhile cut the onion in half lengthwise and slice it finely into even rings.

   Uses 1 small yellow onion (80 g)

3. 3

   Step 3: Heat oil (1 tablespoon) and butter (1 tablespoon) together in a big pan, add the sliced onion and cook over medium heat for about 10-15 minutes or until onions turn golden brown, stirring often. Set aside. In case there is any oil/butter left in the pan, leave it. Unless there are black particles from frying the onion, in that case, discard it.

   Cook onions until golden, stirring often · 15 minUses Finely sliced onion · 1 tablespoon vegetable oil (14 g) · 1 tablespoon unsalted butter (14 g)

4. 4

   Step 4: Bring a large pot of salted water to a boil.

   Uses Water for boiling spaetzle · Salt for the cooking water

5. 5

   Step 5: Carefully hold a spaetzle maker (or a colander/veggie grater with large holes) over the boiling water. Place about ½ cup of the batter on the spatzle maker/colander and press it into the simmering water using a spatula or the back of a spoon. Repeat until all of the batter has been used.

   Uses Rested spaetzle batter · Boiling salted cooking water

6. 6

   Step 6: Cook the spaetzle for an additional 2 minutes until they all float on the surface, then drain.

   Cook spaetzle · 2 minUses Fresh spaetzle in simmering water

7. 7

   Step 7: Put spaetzle into the pan where you cooked the onions. If there is no butter/oil left, add 1 teaspoon butter. Heat butter, and when melted, add spaetzle and cheese. Stir over medium heat until cheese has melted.

   Uses Cooked drained spaetzle · 100 g grated strongly flavored Swiss cheese or Gruyère (about 1 cup) · 1 tsp butter only if no cooking fat remains in the onion pan

8. 8

   Step 8: Scatter the caramelized onion over the spaetzle and serve.

   Uses Hot melted-cheese spaetzle · Golden caramelized onions