Käsespätzle

Instructions

1. 1

   Prepare the Crispy Onions (Röstzwiebeln)

   • In a large skillet, heat the vegetable oil and 1 tablespoon of butter over medium heat.
   • Add the thinly sliced onions and cook slowly, stirring occasionally, for 15-20 minutes until they are deep golden brown and crispy.
   • Using a slotted spoon, transfer the onions to a plate lined with paper towels to drain. Sprinkle lightly with salt and set aside.
2. 2

   Make the Spätzle Batter

   • While the onions are cooking, combine the flour, 1 teaspoon of salt, and nutmeg powder in a large bowl.
   • Make a well in the center and add the eggs and milk.
   • Using a wooden spoon or a sturdy whisk, mix from the center outwards until a smooth, thick, and viscous batter forms. It should be stretchy and fall slowly from the spoon in a ribbon. Do not overmix.
   • Let the batter rest for 15-20 minutes to allow the gluten to relax.
3. 3

   Cook the Spätzle

   • Bring a large pot of water to a rolling boil and add 1 tablespoon of salt.
   • Press the batter through a spätzle maker, a colander with large holes, or a potato ricer directly into the boiling water. Work in batches to avoid overcrowding the pot.
   • Cook for 2-3 minutes. The spätzle are done when they float to the surface.
   • Use a slotted spoon to remove the cooked spätzle and transfer them to a large bowl. Reserve about 1/2 cup of the starchy cooking water before draining the pot.
4. 4

   Assemble the Käsespätzle

   • Preheat your oven's broiler. In a large oven-safe skillet (or the one used for the onions, wiped clean), melt the remaining 3 tablespoons of butter over medium heat.
   • Add half of the cooked spätzle to the skillet, then top with half of the shredded Gruyère and Emmental cheese. Season with black pepper.
   • Add the remaining spätzle, followed by the rest of the cheese. Pour in about 1/4 cup of the reserved spätzle cooking water.
   • Gently stir everything together until the cheese begins to melt and create a creamy sauce.
5. 5

   Melt and Serve

   • Place the skillet under the preheated broiler for 3-5 minutes, or until the cheese is fully melted, bubbly, and slightly golden on top.
   • Alternatively, you can cover the skillet with a lid and continue to heat on the stovetop over low heat for 5-7 minutes until the cheese is melted through.
   • Remove from the heat, top generously with the crispy fried onions and freshly chopped chives.
   • Serve immediately while hot and cheesy.