Kasespatzle with fried onion

Soft spaetzle batter cooked in batches and layered with Emmentaler and crisp onion before a quick gratination.

• 360 g plain flour
• 4 eggs
• 2 tsp salt
• 2.5 dl water
• 2 tbsp butter
• 225 g Emmentaler, coarsely grated
• 2 yellow onions, thinly sliced and fried golden
• Black pepper

Method

1. 1
   Whisk together the flour, eggs, salt, and water into a smooth, elastic batter. Let it rest for about 30 minutes.
2. 2
   Bring plenty of well-salted water to the boil.
3. 3
   Press or scrape the batter through a spaetzle press or a colander with large holes into the boiling water in small batches.
4. 4
   When the spaetzle float to the top, lift them out with a slotted spoon and rinse briefly in cold water to stop the cooking.
5. 5
   Butter an oven dish. Layer hot spaetzle with grated cheese and a little black pepper.
6. 6
   Top with extra cheese and fried onion.
7. 7
   Bake in a hot oven, about 230 C, for 5 to 8 minutes until the cheese has melted properly.
8. 8
   Serve immediately while the cheese is still soft and stretchy.