• 3 eggs
  • 250 g all-purpose flour
  • 175 g milk
  • 1 tsp salt
  • 300 g emmentaler
  • 2 onions sliced
  • 100 g butter
  • 1 tbsp extra virgin olive oil (the original recipe calls just for butter)
  1. Combine all-purpose flour, salt, milk and eggs in a bowl.
  2. Mix until you have a nice and smooth batter with any lumps.
  3. It should be a little bit sticky.
  4. Let the batter rest for about 30 minutes.
  5. Cook the onions in a pan with the olive oil until slighlty caramelized (if you want you can use butter).
  6. Cube the cheese and preheat the oven at 200°C.
  7. In a large pot bring water to a boil.
  8. Salt the water.
  9. To make the spätzle you can use the Spätzle-Maker or a strainer ladle or a colander.
  10. The goal is to let drop into the water just small “pearls” of batter.
  11. Cook them until they float.
  12. Strain the spätzle and season them with the butter.
  13. When you have finished all the dough add the onions and the cheese to your spätzle and put everything into a baking pan.
  14. Bake until all the cheese is melted.
  15. You don’t want a crust on your spätzle, so don’t bake them too long, 10 minutes is enough.

More: http://messinthekitchen.blogsite.org/2011/03/09/kasespatzle/

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