Käsespätzle (Swabian Cheese Spätzle)

Method

1. 1

   Beat the flour, eggs, milk and a pinch of salt into a thick, elastic batter; let it rest.

2. 2

   Fry the sliced onions in the oil over medium heat, stirring occasionally, until deep golden and crisp; set aside.

   💡 Low and slow is what gets the onions properly crisp — rushed onions just steam and stay limp.

3. 3

   Bring a large pot of salted water to a boil; push the batter through a spätzle press, or scrape thin strips off a wet board, directly into the water.

4. 4

   Cook until the spätzle float, then lift out with a slotted spoon into a warm bowl.

5. 5

   Layer the spätzle with the grated cheese in a warm baking dish, finishing with cheese on top; dot with butter and let it melt through, covered.

6. 6

   Pile the crispy onions over the top and scatter with chives just before serving.