Käsespätzle — German Cheese Noodles

Ingredients

• 2 cups flour
• 4 eggs
• ½ cup milk or sparkling water
• 1 tsp salt + fresh nutmeg
• 2½ cups grated melting cheese (emmental/gruyère energy)
• 2 onions, sliced
• 4 tbsp butter
• Chives

Method

1. Beat the flour, eggs, milk, salt, and nutmeg into a thick, elastic batter — it should slump slowly off a spoon. Rest 10 minutes.
2. Start the crispy onions: slow-fry in the butter until deep bronze, 15 minutes. These are the crown jewels; do not rush them.
3. Scrape the batter into simmering salted water: press it through a spätzle maker, a colander with big holes, or flick ribbons off a cutting board with a knife — rustic shapes are authentic shapes.
4. When the spätzle float (about 1 minute), scoop them straight into a warm pan, layering with the cheese as you go; fold over low heat until molten and pulling.
5. Pile into bowls, bury under the bronzed onions and chives. The Alps' answer to mac and cheese — with better knife skills.