Onions: Caramelized onions are a must. They add a sweet and savory depth that balances all that cheesy goodness.
Nutmeg and Salt: A pinch of nutmeg adds a subtle, earthy warmth, while salt ties all the flavors together.
Tools You’ll Need
- Spaetzle Press or Potato Ricer: To form the spaetzle noodles.
- Large Pot: For boiling the spaetzle.
- Colander: To drain the noodles.
- Cheese Grater: For grating the Emmentaler cheese.
- Frying Pan: To caramelize the onions and combine the dish.
Step-by-Step Instructions
Prepare the Spaetzle dough: In a large mixing bowl, whisk together flour, eggs, milk, salt, and a pinch of nutmeg until the dough is smooth and slightly sticky. Let it rest for 10 minutes. This step helps the dough settle and makes it easier to work with.
Cook the Spaetzle: Bring a large pot of salted water to a boil. Using a Spaetzle press or potato ricer, press small portions of the dough into the water.
You can also put the dough on a cutting board and scrape it with a knife straight into the boiling water if you don’t have any of the utensils, or you can drizzle the dough straight from the spoon into the water.
The noodles are ready when they float to the surface, which takes about 2-3 minutes. Scoop them out with a slotted spoon and transfer to a colander to drain.
Caramelize the onions: Melt butter in a large frying pan over medium heat. Add sliced onions and cook, stirring frequently, until they turn golden brown and caramelized. This takes about 15 minutes. Keep an eye on them so they don’t burn.
Combine the Käsespätzle: Add the cooked Spaetzle to the pan with the caramelized onions. Stir in the grated Emmentaler cheese until it melts and coats the noodles. For a crispy finish, transfer the mixture to a baking dish and bake at 350°F (175°C) for 10 minutes.
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