Käsespetzle

Method

Mix flour, eggs, salt and water into a thick, sticky batter and leave to rest for 30 minutes. Bring a large pot of salted water to a rolling boil. Using a Spätzle maker or perforated spoon, press the batter through the holes directly into the boiling water, working in batches; the noodles will sink then float to the surface within 2-3 minutes. Remove with a slotted spoon and transfer to a colander to drain. Layer the warm Spätzle in a baking dish, alternating with grated Emmental cheese. Meanwhile, slice the onions thinly and cook in butter over medium heat until deep golden and caramelised, about 15 minutes. Pour the caramelised onions and melted butter over the layered Spätzle and cheese, season with pepper, then bake at 180°C for 15-20 minutes until golden and bubbling. Serve immediately, very hot.