Käsespätzle

Method

1. 01

   Brown the onions slowly

   Melt the butter in a wide skillet over medium-low heat. Add the onions and a quarter of the salt and cook for 20–25 minutes, stirring often, until deep golden and sweet. Keep warm.

   

2. 02

   Mix the Spätzle dough

   Whisk the eggs, milk and sparkling water together. Add the flour, half the remaining salt and nutmeg, then beat vigorously for 5 minutes until the dough is elastic, glossy and forms large bubbles.

   

3. 03

   Rest the dough

   Cover the dough and let it rest at room temperature for 15 minutes while a large pot of water comes to a gentle boil.

   

4. 04

   Prepare the cheese

   Mix the grated mountain cheese and Emmentaler together. Warm a deep serving dish in a 100°C oven so each cooked batch can melt the cheese immediately.

   

5. 05

   Press the first batch

   Press one third of the dough through a Spätzle press or scraper into gently boiling water. Stir once so the pieces separate, then simmer for 2–3 minutes until they float and are cooked through.

   

6. 06

   Layer with cheese

   Lift the cooked Spätzle out with a spider, drain for 30 seconds and spread in the warm dish. Sprinkle over one third of the cheese mixture and keep the dish warm.

   

7. 07

   Repeat twice

   Cook the remaining dough in 2 more batches the same way, each for 2–3 minutes, layering each drained batch with one third of the cheese until all dough and cheese are used.

   

8. 08

   Melt and bind

   Return the full dish to the 100°C oven for 5 minutes, just until the cheese is fully melted. Fold the layers together once or twice without crushing the noodles.

   

9. 09

   Top with onions and chives

   Scatter the hot browned onions and chives over the Käsespätzle and season with the remaining salt. Serve immediately while the cheese still pulls into long strands.