Spaetzle with Cheese

Cuisine

German and Austrian

Servings

4

Total time

45 min

Prep

20 min

Cook

25 min

Difficulty

hard

Ingredients

• 4 Each large eggs - 4 (count)
• 0.5 Cup whole milk - 1/2 cup (4 fluid ounces), Equivalent measure given as 4 fluid ounces.
• 0.25 Cup water - 1/4 cup (2 fluid ounces), Equivalent measure given as 2 fluid ounces; used in the batter.
• 2 Cup all-purpose flour - 2 cups (250 grams), Equivalent weight given as 250 grams.
• 4.5 Teaspoon kosher salt - 1 tablespoon plus 1 1/2 teaspoons, divided, Divided: 1 tablespoon for boiling water, 1 teaspoon for batter, and 1/2 teaspoon for onions.
• 0.13 Teaspoon ground nutmeg - 1/8 teaspoon (0.25 grams), Equivalent weight given as 0.25 grams.
• 8 Ounce yellow onion, thinly sliced - 8 ounces (2 cups), About 2 cups after thin slicing.
• 4 Tablespoon unsalted butter - 4 tablespoons (2 ounces), Equivalent weight given as 2 ounces.
• 8 Ounce Gruyere cheese, shredded - 8 ounces (2 cups), About 2 cups after shredding.
• 0.25 Teaspoon black pepper - 1/4 teaspoon (0.5 grams), Equivalent weight given as 0.5 grams.
• 0.25 Cup 1/4 cup hot cooking water, Hot cooking water reserved from boiling the spaetzle and used to loosen the sauce.

Instructions

1. Prep onion, cheese, and boiling water

   1. Thinly slice the *yellow onion*, shred the *Gruyere cheese*, measure the remaining ingredients, and bring a large pot of water with *1 tablespoon kosher salt* to a boil.

2. Mix the spaetzle batter

   2. In a large bowl, whisk the *large eggs*, *whole milk*, and 1/4 cup water until smooth; stir in the *all-purpose flour*, 1 teaspoon kosher salt, and *ground nutmeg* until the batter is thick and elastic, then let it *rest for 10 minutes*.

3. Brown the onions

   3. Melt the *unsalted butter* in a large skillet over medium heat; add the *yellow onion* and remaining 1/2 teaspoon kosher salt, then cook, stirring often, until *deep golden brown*, 12 to 15 minutes.

4. Reserve the topping

   4. Reserve *one-third of the browned onion* for topping and keep the rest in the skillet over low heat so the *onion butter* stays warm.

5. Boil the spaetzle

   5. Press the batter through a *spaetzle maker* into the boiling water in batches; cook each batch until the *spaetzle noodles float* and look set, 2 to 3 minutes.

6. Toss spaetzle with onion butter

   6. Lift the cooked spaetzle with a *slotted spoon* and transfer it to the skillet; toss with the *browned onion butter*, black pepper, and 1/4 cup hot cooking water.

7. Melt in cheese and serve

   7. Fold in the *Gruyere cheese* by handfuls over low heat until *melted and glossy*, then serve hot topped with the *reserved browned onion*.