Swabian Käsespätzle with Crispy Onions

Prepare Crispy Onions

1. Melt 1 tbsp butter in a skillet over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, for about 20-30 minutes until deeply caramelized and golden brown. Add the remaining 1 tbsp butter in the last 5 minutes if needed. Remove from heat and set aside.

Make Spätzle Dough

1. In a large bowl, whisk together eggs, water (or milk), and salt.
2. Gradually add the flour, mixing until a thick, smooth, slightly elastic dough forms. Do not overmix. The consistency should be sticky and drop-able.

Cook Spätzle

1. Bring a large pot of salted water to a rolling boil.
2. Hold a spätzle maker (or a colander with large holes) over the boiling water. Pour some dough into the maker and press or scrape it through directly into the boiling water, forming small noodles.
3. Cook the spätzle for 2-3 minutes, or until they float to the surface. They are done when they are tender but still have a slight bite.
4. Using a slotted spoon, remove the cooked spätzle and drain them well.

Assemble Käsespätzle

1. In a large, warm bowl, layer the drained spätzle with the grated Emmentaler and Allgäuer Bergkäse. Stir gently to allow the cheese to melt amongst the hot spätzle.
2. Season with salt and freshly ground black pepper to taste.
3. Divide the Käsespätzle among serving plates.
4. Top generously with the prepared crispy fried onions.