Kasespaetzle (Cheese Spaetzle) - cooking recipe

Ingredients

Spaetzle
1 cup flour
1 egg
1/2 cup milk
1/2 teaspoon salt
nutmeg (optional)
To Finish
1 onion, sliced very thin
oil
butter
1/2 lb gruyere or 1/2 lb swiss cheese

Preparation

Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
Add the milk and egg and mix together into a batter of sorts.
Meanwhile, have a wide pan of water with salt boiling.
Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up.
When the Spaetzle float, remove with a slotted spoon and put them into a colander.
Fry onion in a little oil until very brown and crispy.Set aside.
In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
Grate cheese and toss into spaetzle.
When cheese melts, transfer to large bowl and sprinkle with onion.
Serve hot.