Cheese spaetzle

Cheese spaetzle is a beloved dish that many people know and enjoy, whether as a cherished childhood favorite or as a hearty meal that inspires memories of Alpine vacations and ski trips. While a traditional dish from the Swabian cuisine, various regional variations can be found throughout the Alpine region, including Allgäu Kässpatzen, Tyrolean Kasspatzln, and Swiss Chäschnöpfli, each using local cheeses. To prepare cheese spaetzle, all you need are fresh, hot Swabian noodles, grated Alpine Mountain cheese, and a generous topping of golden-brown fried onions. Each bite is a delightful treat!

• Lightly beat 10 eggs in a bowl.
• Place 500 g of wheat flour in a large stainless steel bowl. Add the beaten eggs to the wheat flour and fold in. Stir in grated nutmeg and a teaspoon of salt. Using a sturdy mixing spoon (or dough scraper), beat the batter vigorously until bubbles form.
• Melt the butter, add it to the batter, and mix everything well. Check the consistency of the batter: It should fall from the spoon in a thick, viscous stream. If the batter is too thick, add another egg or some sparkling mineral water.
• Peel the onions, cut them in half, and slice them into thin strips. Heat 80 g of butter in a large skillet over medium heat and add the onion strips to the skillet. Sauté the onions, stirring occasionally, until they are golden brown and tender. Stir in a teaspoon of sugar and half a teaspoon of salt, season with paprika and pepper to taste, and keep warm.
• Bring water to a boil in a large pot, add salt, then reduce the heat so the water simmers. Have a large bowl ready for the spätzle.
• Using a spaetzle press, spaetzle grater, or spaetzle board with a scraper, add the spaetzle in batches to the simmering water. Wait until the spaetzle rise to the surface, then scoop them out with a slotted spoon and transfer them to the prepared bowl.
• Preheat the oven to 220 °C (top/bottom heat).
• Grate the cheese and divide the cheese flakes into one-third and two-thirds portions.
• Place the spaetzle in a pan with one-third of the grated cheese, the cream, and the milk, and heat over medium heat, stirring constantly, until the cheese has melted. Season the sauce to taste with salt, pepper, and nutmeg.
• Sprinkle the remaining cheese over the pan, place the pan in the oven, and bake at 220 °C for 20 minutes until golden brown.
• Wash the spring onions or chives and cut them into fine rings.
• Remove the cheese spaetzle from the oven, let cool briefly, then sprinkle with the fried onions and serve with the fresh spring onion rings.