Käsespätzle

Ingredients

Quantities are for one portion.

• 60 gEmmental cheese, grated
• Pinch of nutmeg
• 10 gfresh chives, chopped
• 50 mlwhole milk
• 1onion, thinly sliced
• salt to taste
• 25 gbutter
• 80 gspätzle (dry weight)

Method

1. Bring a large pot of salted water to a boil and cook the spätzle according to the package instructions until tender, then drain well.
2. While the pasta cooks, heat the butter in a large frying pan over medium-low heat and slowly fry the sliced onion until deeply caramelized and crispy.
3. Remove half of the crispy onions from the pan and set them aside for the garnish.
4. Add the drained spätzle to the pan with the remaining onions, tossing gently to coat them in the butter.
5. Pour in the whole milk and sprinkle the grated Emmental cheese and a pinch of nutmeg evenly over the noodles, stirring constantly until the cheese melts into a thick sauce.
6. Serve the cheesy spätzle hot, topped with the reserved crispy onions and freshly chopped chives.