Kaesespaetzle (Homemade Spaetzle Noodles With Cheese And Caramel - cooking recipe

Ingredients

400 g flour
150 ml milk (luke warm)
4 eggs (large)
1/2 teaspoon salt
300 g aromatic cheese, grated (Alpine, Emmental, Swiss, Sharp Cheddar, Gruyere)
3 red onions (cut in halves and then chopped in medium thin half rings)
1 tablespoon butter (or 1 TB resolidified butter)
pepper
chives (chopped)

Preparation

Dough: Beat flour, milk, eggs and salt thoroughly until a slightly sticky but elastic dough forms.
Heat the butter in a pan and add chopped onions. Let brown thoroughly on medium heat.
Using a spatzle machine (like a mandolin slicer with larger holes) or a colander with medium holes, press the noodles into a large pot full of boiling salted water. (Spatzle experts use a wooden chopping board and knife to rasp the dough into the water).
Let Spatzle boil until they rise to the surface.
Butter a oven proof bowl or pan and transfer Spatzle to it. Mix with cheese (either freestyle or one layer Spatzle, one layer cheese, finishing with a cheese layer).
Put pan in the oven (about 180\u00b0C to keep Spatzle warm and let cheese melt).
When the cheese is melted, get Spatzle out of the oven and garnish with the caramelised onions and cives.
(You can omit the oven step and devour the Spatzle right away as well).
Serve Kasespatzle with mixed or green salad.