1. Dough: Beat flour, milk, eggs and salt thoroughly until a slightly sticky but elastic dough forms. 2. Heat the butter in a pan and add chopped onions. Let brown thoroughly on medium heat. 3. Using a spätzle 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. (Spätzle experts use a wooden chopping board and knife to rasp the dough into the water). 4. Let Spätzle boil until they rise to the surface. 5. Butter a oven proof bowl or pan and transfer Spätzle to it. Mix with cheese (either freestyle or one layer Spätzle, one layer cheese, finishing with a cheese layer). 6. Put pan in the oven (about 180°C to keep Spätzle warm and let cheese melt). 7. When the cheese is melted, get Spätzle out of the oven and garnish with the caramelised onions and cives. 8. (You can omit the oven step and devour the Spätzle right away as well). 9. Serve Käsespätzle with mixed or green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
